Butternut Squash Round Ravioli Recipe

Make dough

On a clean work surface or in a large bowl, combine all-purpose and semolina flours; pile into a mound and make a large well in the center. Crack the eggs and extra yolk into the well, add olive oil and salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner wall until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is too dry, add up to 2 tablespoons water; if too sticky, dust with a little flour. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30–45 minutes to relax the gluten.

Roll dough

Divide dough into 4 equal pieces. Keep pieces covered while working. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1–1.5 mm thick (pasta machine setting 6–7 on many machines) and roughly 10–12 inches wide. Lightly dust with semolina to prevent sticking.

Roast squash

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbs olive oil, a pinch of salt and pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes until fork-tender and lightly caramelized. Alternatively, steam or boil until tender and drain very well.

Sauté aromatics

While squash roasts, in a small skillet heat 2 tbs unsalted butter over medium heat. Add minced shallot and cook 2–3 minutes until soft; add garlic and chopped sage and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Make filling

Place roasted squash in a bowl and mash or pulse in a food processor until mostly smooth with small bits remaining (aim for about 1–1.5 cups puree). Stir in ricotta, mascarpone, grated Parmesan, cooled shallot-sage mixture, nutmeg, 1/2 tsp salt, 1/4 tsp pepper and 1 tsp brown sugar or maple syrup if using. Taste and adjust seasoning. Chill the filling 20 minutes to firm up slightly for easier piping.

Prepare sheets

Lay one pasta sheet on a lightly floured surface (dust with semolina). Keep remaining sheets covered. Spoon or pipe rounded teaspoonfuls of filling spaced about 1.5–2 inches apart in rows across half the sheet. Lightly brush exposed pasta edges and spaces between mounds with egg wash to help seal.

Form round ravioli

Fold the sheet over the filling to cover, pressing gently between mounds to expel air pockets and to seal. Using a round cutter (about 2.5–3 inches) press through both layers to cut round ravioli, ensuring edges are sealed. Re-roll scraps as needed and repeat. Place finished ravioli on a semolina-dusted tray, not touching; cover lightly with a towel.

Cook ravioli

Bring a large pot of water to a rolling boil, add 2 tbs coarse salt. Meanwhile, bring a large skillet with brown butter sauce started (see next section) to low heat so it’s ready. Cook ravioli in batches for 3–4 minutes until they float and are tender. Use a slotted spoon to transfer directly to the skillet with brown butter sauce, allowing them to finish cooking and pick up flavor for 1 minute.

Make brown butter

In a wide skillet over medium heat, melt 8 tbs unsalted butter. Swirl occasionally; butter will foam, then solids will brown and give a nutty aroma (about 4–6 minutes). Watch carefully to avoid burning. When solids are deep golden-brown, remove from direct heat but keep pan warm.

Crisp sage and combine

Return pan to low-medium heat, add fresh sage leaves to butter and fry 20–30 seconds until crisp and fragrant. Remove sage to a paper towel to drain (reserve several leaves for garnish). Add toasted chopped hazelnuts or walnuts and lemon zest to the brown butter; stir to combine. Taste and season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.

Finish ravioli in sauce

Gently add the cooked ravioli to the brown butter pan (if you haven’t already) and very gently toss or spoon butter over them for 30–60 seconds to coat, being careful not to break the pasta. Plate ravioli, spoon more brown butter and nuts over the top, scatter crisp sage leaves, sprinkle with freshly grated Parmesan and a little extra lemon zest if desired. Serve immediately.