Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, 1/2 teaspoon of salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While the squash is roasting, prepare the pasta dough. On a clean surface, mound the all-purpose flour and create a well in the center. Crack the 3 eggs into the well and gradually mix with your fingers until a dough forms. Knead for about 10 minutes until smooth, then wrap and let rest for 30 minutes.
- Once the squash is roasted, mash it in a bowl and mix with ricotta cheese, grated Parmesan cheese, 1 egg, nutmeg, and the remaining 1/2 teaspoon of salt. This will be your filling.
- Roll out the pasta dough to about 1/16 inch thickness using a pasta machine or rolling pin. Cut into 3-inch squares. Place a teaspoon of the squash filling in the center of each square, then fold into a triangle, pressing the edges to seal. Use a fork to crimp the edges.
- Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes, or until they float to the surface. Drain and set aside.
- In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter turns a nutty brown color, about 3-5 minutes. Remove from heat immediately to prevent burning.
- Toss the cooked ravioli in the brown butter sauce, ensuring they are well coated. Serve immediately, garnished with additional grated Parmesan cheese and fresh sage leaves.
Notes
Chef's Tips:
• For a smoother filling, blend the roasted squash before mixing with other ingredients.
• Avoid overcooking the ravioli; they should be tender but not mushy.
• Serve with a light salad to balance the richness of the dish.
Food Safety:
• Ensure the ravioli filling reaches an internal temperature of 165°F (74°C) to kill any harmful bacteria.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.