Seasonal Ravioli Recipe

Make the dough

On a clean work surface, combine the all-purpose and semolina flours. Make a well in the center and crack the eggs into the well. Add olive oil and salt. Using a fork, begin to whisk the eggs, gradually incorporating flour from the inner edge until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If the mixture is too dry, add a teaspoon of water at a time; if too sticky, dust with a little flour. Form into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30–45 minutes.

After resting, divide the dough into 4 pieces. Keep the pieces you are not working with wrapped to prevent drying. Roll or pass each piece through a pasta machine to a thin setting (about 1–2 mm thickness) or roll out with a rolling pin until nearly translucent. Dust lightly with flour to prevent sticking.

Prepare the vegetable

If using squash or pumpkin: peel, seed, and cut into 1-inch cubes. Toss with a teaspoon of olive oil, roast at 400°F (200°C) on a baking sheet for 20–25 minutes until very tender and slightly caramelized. If using beets: roast whole wrapped in foil until tender, then peel and dice. Allow roasted veg to cool slightly.

Place the roasted vegetable in a fine-mesh sieve or cheesecloth and press to remove excess moisture, or spread on a tray and let cool until relatively dry. You want a concentrated, not watery, filling.

In a bowl, mash the cooled roasted vegetable to a smooth or slightly chunky texture depending on preference. Add ricotta, grated Parmesan, and goat cheese (if using). Stir in chopped toasted nuts, chopped sage, chives, salt, pepper, nutmeg, and lemon zest. Taste and adjust seasoning. The filling should be cohesive and not runny; if too loose, add 1–2 tbs of finely grated Parmesan or a tablespoon of panko to bind.

Lay a sheet of rolled pasta on a lightly floured surface. Place teaspoon-sized mounds of filling about 1 inch apart in rows. Brush a little water or beaten egg lightly around the pasta between filling mounds to help seal.

Lay a second pasta sheet over the top. Press down around each mound to expel air and seal edges firmly. Use a ravioli cutter, knife, or floured biscuit/cookie cutter to cut individual ravioli. Press edges with the tines of a fork or pinch to fully seal. Transfer finished ravioli to a floured tray and cover lightly with a kitchen towel to prevent drying.

Repeat with remaining dough and filling. You should have roughly 30–36 medium ravioli depending on size.

Bring the large pot of salted water to a gentle rolling boil. Meanwhile, in a skillet over medium heat, melt the unsalted butter and add whole sage leaves. Cook until butter foams and then the milk solids begin to brown and release a nutty aroma (2–4 minutes). Remove from heat and keep warm. Optionally stir in 1 teaspoon extra-virgin olive oil to stop butter from browning further.

Working in batches, gently slide 8–10 ravioli into simmering water. Stir once to keep them from sticking. Fresh ravioli cook quickly: once they float to the surface (approximately 2–4 minutes depending on thickness), let them cook another 30–60 seconds, then remove with a slotted spoon or spider.

Transfer cooked ravioli to the skillet with brown butter and sage. Toss gently to coat, adding a splash of pasta cooking water as needed to make a silky sauce. Plate the ravioli, spooning butter and sage over each portion.

Finish with a sprinkle of toasted nuts, freshly grated Parmesan, a crack of black pepper, and sea salt to taste. Serve immediately.