Winter Squash Ricotta Ravioli Recipe

Make the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Add olive oil. Using a fork, beat the eggs gently, gradually incorporating the flour until a shaggy dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Cook the Squash

Preheat your oven to 400°F (200°C). Cut the winter squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for 25-30 minutes until tender. Scoop out the flesh and let it cool.

Make the Filling

In a mixing bowl, combine the roasted squash, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Mix until fully combined and smooth.

Roll Out the Dough

After resting, divide the dough into quarters. Roll out one piece at a time on a floured surface until thin, about 1/16 inch thick.

Fill the Ravioli

Using a small cookie scoop or spoon, drop small mounds (about 1 tsp) of filling onto one half of the rolled-out dough, spacing them about 2 inches apart. Fold the other half of the dough over the filling and press down around each mound to seal. Cut out individual ravioli using a pasta cutter or knife.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon.

Make the Sauce

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for about 2-3 minutes until the butter is browned and the sage is crisp. Season with salt and pepper to taste.

Serve

Add the cooked ravioli to the skillet with the sage butter and gently toss to coat. Serve immediately with extra Parmesan cheese, if desired.