Ravioli Recipe

Preparation and Cooking

1. 1

   Prepare the Butternut Squash Filling

   Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Roast for about 30-40 minutes, until tender. Allow to cool, then scoop out the flesh and mash it into a puree.

2. 2

   Make the Ravioli Dough

   In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs. Mix together until a dough forms. Knead on a floured surface for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Assemble the Ravioli

   Roll out the dough into thin sheets. Place small dollops of the butternut squash puree on one sheet, spacing them evenly. Brush around the puree with water, then place another sheet of dough on top. Press down to seal, then cut into individual ravioli shapes.

4. 4

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes until they float to the surface. Remove with a slotted spoon and set aside.

5. 5

   Prepare the Sage Brown Butter Sauce

   In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves become crispy. Remove from heat.

6. 6

   Serve

   Toss the cooked ravioli gently in the sage brown butter sauce. Serve topped with toasted pepitas.