Butternut Squash Ravioli [vegetarian] Recipe

Roast the squash

Preheat oven to 425°F (220°C). Toss the cubed butternut squash with 1 tbs olive oil, 1 tbs butter, 1 tsp salt and 1 tsp pepper. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes until very tender and lightly caramelized, stirring once halfway through. Let cool slightly.

Puree and combine

Transfer roasted squash to a food processor or blender and pulse until smooth. Scrape into a bowl and stir in 1 cup ricotta, 1 cup grated Parmesan, 1 tsp ground nutmeg and 1 egg yolk until well combined. Taste and adjust seasoning with additional salt and pepper if needed. Chill the filling 15–20 minutes so it firms slightly for easier piping.

Make pasta dough

On a clean work surface, combine 2 cups all-purpose flour and 1/2 cup semolina (if using) and make a well. Crack 3 eggs into the well, add 1 tsp olive oil and 1/2 tsp salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature 30 minutes.

Roll and cut sheets

After resting, divide dough into 4 pieces. Flatten one piece and run through a pasta machine starting at the widest setting, progressively thinning to about setting 6 (or to a thin sheet you can see your hand through). Dust with flour as needed to prevent sticking. Lay sheets on a lightly floured surface. If using store-bought fresh pasta sheets or wonton wrappers, skip to filling step.

Assemble ravioli

Place one pasta sheet on a lightly floured surface. Spoon or pipe rounded teaspoons (about 1 tbs) of chilled filling spaced 1 1/2 inches apart. Brush a little water along the pasta between mounds, then lay a second sheet over the top. Press gently around each mound to seal air out, then use a ravioli cutter or sharp knife to cut squares. Press edges firmly to seal; crimp with a fork if desired. Transfer finished ravioli to a floured tray and cover lightly with a kitchen towel while you work. Makes about 30–36 ravioli depending on size.

Candy the pecans

In a small skillet over medium heat, combine 0.75 cups pecan halves, 2 tsp granulated sugar and 1 tsp butter. Toast, stirring frequently, until sugar melts and coats the pecans and they are fragrant, about 3–4 minutes. Transfer immediately to a sheet of parchment to cool and separate. Sprinkle with 1/4 tsp coarse salt while warm.

Crisp the sage

In the same skillet, add 1–2 tbs unsalted butter (from sauce measure) or a neutral oil over medium-high heat. Add 6 sage leaves and fry 20–30 seconds until edges crisp—watch closely to avoid burning. Remove with a slotted spoon to paper towel.

Make brown butter and shallots

In a wide sauté pan, melt 8 tbs unsalted butter over medium heat. Add 2 tbs minced shallot and cook until softened, about 1–2 minutes. Continue cooking, swirling the pan occasionally, until butter foams and milk solids turn golden brown and smell nutty, about 3–5 minutes. Remove from heat briefly to stop browning if it nears amber.

Finish sauce

Return pan to low heat, add the crisped sage leaves and 1 tbs lemon juice, plus 1/2 tsp black pepper and 1/2 tsp kosher salt. Stir to combine. If sauce seems tight, add up to 1/2 cup reserved pasta water (start with 2–3 tbs) to loosen to a glossy coating.

Cook ravioli and combine

Bring a large pot of salted water (1 tbs salt) to a gentle boil. Add ravioli in batches, stirring gently, and cook 3–4 minutes for fresh ravioli (or until they float and are tender). Reserve 1/2 cup pasta cooking water before draining each batch. Using a slotted spoon, transfer ravioli directly into the brown butter sauce. Gently toss to coat, adding a splash of reserved pasta water if needed to bind the sauce.

Plate and garnish

Divide ravioli among warm plates. Spoon remaining brown butter and shallots over the top, scatter candied pecans, additional shaved or grated Parmesan (about 1/4 cup divided), and a few crisped sage leaves. Finish with a crack of black pepper and an optional drizzle of extra-virgin olive oil. Serve immediately.