Butternut Squash Ravioli Recipe

Preheat oven to 400°F (200°C). Split the butternut squash in half lengthwise and scoop out seeds. Brush the cut sides with 1.5 tbsp olive oil, sprinkle with 1 tsp salt and 1/2 tsp pepper. Place cut-side down on a parchment-lined baking sheet and roast until very tender, about 40–50 minutes depending on size.

When cool enough to handle, scoop the flesh into a bowl and mash until smooth or puree briefly with an immersion blender for an ultra-smooth filling. Measure about 2 cups of mashed squash.

To the cooled squash, stir in 1 cup ricotta, 1/2 cup grated Parmesan, 1/4 cup mascarpone (if using), 1 egg yolk, 1/4 tsp freshly ground pepper, 1/4 tsp nutmeg, and 1 tsp chopped fresh sage. Taste and adjust salt (add up to 1/2 tsp more if needed). The mixture should be thick enough to hold shape; if too loose, fold in an extra 2–3 tbsp grated Parmesan or refrigerate to firm up.

If using homemade dough: On a clean work surface, combine 2 cups all-purpose flour and 1/4 cup semolina into a mound. Make a well in the center and add 3 eggs, 1 tsp olive oil, and 1/4 tsp salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1–4 tbsp flour. Wrap in plastic and rest 30 minutes at room temperature.

Divide rested dough into 4 pieces. Roll each piece through a pasta machine or with a rolling pin to thin sheets about 1.5–2 mm thick. Keep sheets covered to prevent drying. If using store-bought ravioli or wonton wrappers, skip to assembly.

Dust pasta sheet with flour. Place teaspoon-sized mounds (about 12–15 g each) of filling spaced roughly 1 1/2 inches apart. Brush edges and between mounds lightly with water or beaten egg white to seal. Lay a second sheet over the top, gently press around each mound to remove air, and press edges to seal. Cut between pockets with a pastry wheel or knife into individual ravioli; press the edges with a fork to ensure seal. Dust finished ravioli with flour and place on a tray. Repeat with remaining dough and filling. You should have about 30–36 ravioli depending on size.

In a wide skillet over medium heat, add 3/4 cup (12 tbsp) unsalted butter. Melt and continue cooking, swirling pan occasionally, until the butter foams, then the milk solids brown and give a nutty aroma — about 4–6 minutes. Watch carefully so it doesn’t burn.

When butter is amber and fragrant, reduce heat to low. Add the 12 fresh sage leaves and fry briefly until crisp and darker green (15–30 seconds). Remove sage and drain on paper towel for garnish (reserve some for plating).

Add the minced shallot to the brown butter and sauté on low heat for 1–2 minutes until softened but not browned. Stir in the minced garlic and cook 20–30 seconds. Off heat, stir in 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Keep warm.

In a small nonstick skillet over medium heat, combine 0.75 cup pecan halves, 2 tbsp granulated sugar, and 1/2 tbsp unsalted butter. Stir constantly until sugar melts and coats the pecans, about 2–3 minutes. Transfer immediately to a parchment-lined plate and separate pecans so they don’t clump. Sprinkle with 1/8 tsp fine sea salt. Let cool, then roughly chop half of them (reserve some whole for garnish).

In the same skillet used for the brown butter (wipe if needed) or a small pan, quickly crisp the reserved 6 fresh sage leaves in 1/2 tbsp butter or a teaspoon of the brown butter for 10–20 seconds until crisp. Drain on paper towel and set aside.

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook ravioli in batches so they have room: about 3–4 minutes for fresh ravioli (they will float when done); if frozen, cook 4–6 minutes. Use a slotted spoon or spider to transfer ravioli to the brown butter skillet.

Over low heat, gently toss the cooked ravioli in the brown butter-sage-shallot sauce to coat. Add a splash (1–2 tbsp) of pasta cooking water if needed to loosen the sauce and create a silky finish. Taste and adjust seasoning with salt and pepper.

Plate ravioli, spooning remaining brown butter and shallots over top. Scatter candied pecan pieces over each serving, sprinkle with 1/4 cup grated Parmesan, and top with crisped sage leaves. Drizzle a little extra-virgin olive oil if desired.

Serve immediately while warm.