Ingredients:

  • 300g Type 00 Flour
  • 3 Large Eggs, room temperature
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1 medium Butternut Squash (approx. 2 lbs), halved and seeded
  • 125g Whole Milk Ricotta, strained
  • 50g Parmigiano-Reggiano, finely grated
  • 1/4 tsp Freshly grated Nutmeg
  • 1/2 tsp Black pepper
  • 115g Unsalted Butter
  • 15 Fresh Sage Leaves
  • 32g Toasted Pepitas

Instructions:

  1. Place the halved squash cut side down at 375°F for 1 hour until the skin is blistered and the flesh is tender.
  2. Scoop out the roasted squash and mash.
  3. Fold in the strained ricotta, grated Parmigiano-Reggiano, and nutmeg. Season with salt and pepper. Chill the filling for 30 minutes to firm up.
  4. While filling chills, mound flour on a work surface, create a well, and add eggs, olive oil, and salt. Gradually incorporate flour into the eggs to form a dough; knead for 10 minutes until silky.
  5. Roll out the pasta dough into thin sheets. Place small dollops of squash filling 2 inches apart on one sheet.
  6. Use the Dry-Seal method: lightly brush the edges with water, drape a second pasta sheet over the top, and press from the center outward to remove air before cutting into squares.
  7. Boil ravioli in salted water for 3-4 minutes until they float. Meanwhile, melt butter in a skillet until browned, then fry sage leaves until crisp.
  8. Toss cooked ravioli in the brown butter, top with toasted pepitas, and serve immediately.