Butternut Squash Ravioli Recipe

Make the Dough

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms. Knead the dough on a floured surface for about 5-10 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 seeds, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender. In a food processor, combine the roasted squash, sage leaves, hazelnuts, Parmesan cheese, salt, and pepper. Blend until smooth. Let cool.

Make the Ravioli

Roll out the pasta dough on a floured surface until thin. Cut into squares or circles. Place a small amount of filling (about 1 tablespoon) in the center of each square. Fold the pasta over, sealing the edges with water to prevent the filling from escaping. Repeat until all dough and filling are used.

Prepare the Brown Butter Sauce

In a skillet over medium heat, melt the butter. Add sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and stir in balsamic vinegar.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float to the surface and are tender. Remove with a slotted spoon and transfer to the skillet with the brown butter sauce. Toss gently to coat.

Serve

Plate the ravioli, drizzling extra brown butter sauce on top. Garnish with additional Parmesan cheese and toasted hazelnuts if desired.