Butternut Ravioli Recipe

Make the dough

On a clean work surface mound the flour and semolina and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges until a shaggy dough forms. When the mixture holds together, knead by hand for 8–10 minutes until smooth and elastic. If the dough is sticky, add up to 1–2 tablespoons flour; if too dry add a teaspoon of water. Form into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Roll and portion

After resting, divide dough into 4 pieces. Keep pieces covered while rolling. Roll each piece with a pasta machine or rolling pin to about 1.5–2 mm thickness, aiming for long sheets approximately 7–8 inches wide. Dust lightly with flour to prevent sticking.

Cook the squash

Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of salt and pepper. Spread on a rimmed baking sheet and roast 25–30 minutes until tender and lightly caramelized. Alternatively, simmer cubes in a covered pot with a little water until soft, then drain well.

Sauté mushrooms and shallot

While squash roasts, melt 2 tablespoons butter in a skillet over medium heat. Add the minced shallot and sauté 1–2 minutes until translucent. Add finely chopped mushrooms and a pinch of salt and cook 5–7 minutes until mushrooms have released moisture and are golden. Remove from heat and cool slightly.

Toast and chop walnuts

In a small dry skillet over medium heat, toast walnut pieces for 3–4 minutes, shaking frequently until fragrant and lightly browned. Cool and chop finely.

Combine filling

Place roasted squash in a food processor and pulse until mostly smooth with a little texture (or mash thoroughly with a fork). Transfer to a bowl and stir in the cooled mushroom mixture, chopped toasted walnuts, ricotta, 1/2 cup grated Parmesan, 2 tablespoons chopped sage, nutmeg, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. The filling should be moist but not runny; if too wet, add 1–2 tablespoons breadcrumbs or more Parmesan.

Begin the sauce

In a medium skillet, melt 2 tablespoons butter over medium heat. Add the finely minced shallot and cook 1–2 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.

Deglaze with Marsala

Increase heat to medium-high, add Marsala wine and cook 2–3 minutes, scraping any brown bits and reducing slightly. Add the stock and simmer another 2 minutes to reduce by about one-quarter.

Finish the cream sauce

Reduce heat to medium-low and add the heavy cream and 1 tablespoon chopped sage. Simmer gently 4–6 minutes until the sauce coats the back of a spoon and has thickened. Stir in 1/2 cup grated Parmesan, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon lemon zest if using. Keep warm on very low heat; if sauce thickens too much, thin with a splash of stock or cream to desired consistency.

Crisp sage (optional)

For garnish, heat 1–2 tablespoons olive oil in a small skillet over medium-high. Fry whole sage leaves for 10–20 seconds until crisp, remove and drain on paper towel.

Form ravioli

Lay a sheet of pasta on a lightly floured surface. Using a teaspoon or small cookie scoop, place mounds of filling about 1 tablespoon each, spaced 1.5–2 inches apart. Brush a thin line of beaten egg around each mound and lay a second pasta sheet on top. Press gently around each mound to remove air, then use a ravioli cutter or sharp knife to cut between mounds into individual ravioli. Press edges firmly (or crimp with fork) to seal. Transfer finished ravioli to a floured tray, dusting tops to prevent sticking.

Cook ravioli

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Gently drop ravioli (work in batches to avoid crowding) and cook 2–4 minutes depending on thickness and size — fresh ravioli will float when done and the pasta should be tender but slightly firm. Remove with a slotted spoon and transfer directly to the sauce pan.

Dress with sauce and serve

Toss cooked ravioli gently in the warm marsala sage cream sauce so they are coated. Serve immediately, finishing with a drizzle of extra-virgin olive oil, a sprinkle of grated Parmesan, chopped toasted walnuts and crisped sage leaves as garnish. Adjust seasoning with black pepper and a light pinch of flaky sea salt if desired.

Make ahead & reheating

To freeze: arrange uncooked sealed ravioli in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. Cook from frozen, adding 1 extra minute to cooking time. Reheat sauce gently over low heat, thinning with stock as needed.