Sweet Sage & Squash Ravioli Recipe

Time1h 30m

Serves4

housemade ravioli with three cheeses & CHF roasted squash; garnished with fried sage & parmesan | add protein +$25

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Ingredients

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1
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
2
Prepare the Filling
In a mixing bowl, combine the roasted butternut squash, ricotta, parmesan, mascarpone, nutmeg, salt, and black pepper. Mix well until smooth and set aside.
3
Roll Out the Dough
Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.
4
Assemble the Ravioli
Place a teaspoon of filling on one sheet of dough, spacing them about 2 inches apart. Brush the edges with water, then place another sheet of dough on top. Press down around each mound of filling to seal, then cut out individual ravioli using a cutter or knife.
5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
6
Fry the Sage
In a skillet, heat the olive oil over medium heat. Add the sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.
7
Serve
Plate the ravioli, sprinkle with fried sage and shaved parmesan. Serve immediately.