Butternut Squash Ravioli Recipe

Prepare the Dough

In a large bowl, mix the flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

Prepare the 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. Roast for about 30-40 minutes or until tender. Once cooled, scoop out the flesh and mash it in a bowl. Add the ricotta cheese, nutmeg, salt, and black pepper. Mix well until combined.

Prepare the Asparagus

Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly. Roast in the oven at 400°F (200°C) for about 10-12 minutes until tender.

Prepare the Sauce

In a saucepan over medium heat, melt the butter. Add the sage leaves and sauté for 2-3 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the blue cheese until melted and smooth. Season with salt and black pepper.

Roll Out the Dough

On a floured surface, roll out the rested dough into thin sheets, about 1/16 inch thick. Cut into squares, about 3 inches wide.

Fill and Form Ravioli

Place a small spoonful of the butternut squash filling in the center of each square. Moisten the edges with water, fold the dough over to form a triangle, and press to seal. Ensure there are no air pockets. Repeat until all filling is used.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 4-5 minutes until they float to the surface. Remove with a slotted spoon and drain.

Plate and Serve

Place the cooked ravioli on plates, drizzle with the sage blue cheese cream sauce, and top with the roasted asparagus. Serve immediately.