Happy Hour Butternut Squash Ravioli Recipe

Making the Dough

In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Using a fork, beat the eggs gently, gradually incorporating the flour until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

Preparing the Filling

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place cut side down on a baking sheet. Roast for about 30-40 minutes until tender. Once cool, scoop the flesh into a bowl and mash. Mix in ricotta, asiago, salt, pepper, and nutmeg until well combined.

Assembling the Ravioli

Roll out the pasta dough into thin sheets. Cut into squares. Place a small spoonful of filling in the center of each square. Moisten the edges with water, fold over to create a triangle, and press to seal. Repeat with remaining dough and filling.

Cooking the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float. Remove with a slotted spoon and set aside.

Making the Sage Butter

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy. Remove from heat.

Serving the Dish

Toss the cooked ravioli in the sage butter. Serve garnished with chopped pistachios and grated parmesan cheese.