Butternut Squash Ravioli Recipe

Make dough

On a clean work surface, combine all-purpose and semolina flour into a mound. Create a large well and crack the eggs into the center. Add olive oil and salt. Using a fork, beat the eggs while gradually incorporating flour from the inner walls of the well until a shaggy dough forms.

Knead

Gather dough and knead by hand for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too sticky, dust with a bit more flour; if too dry, wet fingertips with a few drops of water. Form into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours).

Roll out

Divide rested dough into 4 pieces. Keep remaining pieces wrapped while working one at a time. Flatten a piece with your palm and run through a pasta machine starting at the widest setting two or three times, folding once between passes. Gradually reduce the setting until you reach about 1.5–2 mm thickness (usually setting 6–7 on home machines) or roll thinly by hand. Lay sheets lightly floured on a cloth while you finish others.

Roast or steam squash

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbs melted butter (or olive oil) and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes until very tender and starting to caramelize. Alternatively, steam or simmer until soft, about 12–15 minutes. Drain well if steamed.

Saute aromatics

While squash cooks, melt 2 tbs unsalted butter in a skillet over medium heat. Add minced shallot and sauté until soft and translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant. Add chopped sage and cook 30 more seconds. Remove from heat.

Combine filling

Transfer roasted squash to a bowl and mash with a fork or potato ricer until mostly smooth with a little texture. Stir in sautéed aromatics, ricotta, 1/2 cup grated parmesan, freshly grated nutmeg, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. The mixture should be thick enough to hold its shape when scooped—if too wet, cook in a small saucepan over low heat to evaporate excess moisture, or add a tablespoon of breadcrumbs or more parmesan. Cool the filling to room temperature before assembling ravioli.

Layout and portion

Lay one sheet of pasta on a lightly floured surface. Spoon small mounds (about 1 tablespoon) of filling spaced 1.5–2 inches apart in rows along the sheet. Lightly brush a thin film of water or beaten egg around each mound to help seal.

Top and seal

Place a second pasta sheet over the filled sheet. Gently press around each mound to remove air pockets and seal the edges between mounds. Use a ravioli cutter, pastry wheel or knife to cut between portions into individual ravioli. Press seams with the tines of a fork to crimp and ensure a good seal. Transfer finished ravioli to a floured baking sheet in a single layer; dust tops lightly with flour so they don't stick.

Boil water

Bring a large pot of salted water to a rolling boil (about 1–2 tablespoons salt per 4–6 liters of water).

Cook ravioli

Working in batches, gently slide ravioli into boiling water. Stir carefully once to keep from sticking. Fresh ravioli will cook quickly—about 3–4 minutes—until they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a plate or directly to the sauce.

Make brown butter

In a large skillet over medium heat, melt 6 tbs unsalted butter. Swirl occasionally; after about 4–6 minutes the butter will foam then the milk solids will brown and the butter will become fragrant and nutty. Watch carefully to avoid burning.

Add sage and finish

Once butter is amber with brown bits, add fresh sage leaves and cook 30–45 seconds until crisping but not burnt. Remove from heat and stir in lemon zest, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Toss with ravioli

Add drained ravioli to the skillet with the butter-sage sauce (or pour sauce over ravioli if skillet too small). Gently toss or spoon sauce over ravioli for 30–60 seconds so they warm through and pick up the sauce. If sauce seems dry, add 1–2 tbs of reserved pasta cooking water to loosen.

Plate ravioli, spooning remaining butter-sage sauce over the top. Sprinkle with 1/4 cup grated parmesan and toasted pine nuts if using. Serve immediately.