Butternut Squash Ravioli with Brown Butter and Sage Sauce

Method18 steps

1. 1

   Step 1: Tip the 400 g pasta flour onto a large clean work surface and make a wide well. You can also begin in a large bowl.

   Uses 400 g Italian 00 flour for pasta dough

2. 2

   Step 2: Add the 4 eggs and separate egg yolk to the flour well. Beat with a fork, gradually incorporating the flour until a rough dough forms.

   Uses flour well · 4 large eggs, at room temperature · 1 egg yolk, at room temperature

3. 3

   Step 3: Knead the rough dough for about 10 minutes until smooth and elastic, incorporating all or most of the flour. Wrap it and rest at room temperature for at least 30 minutes while preparing the filling.

   Rest wrapped dough after kneading · 30 minUses rough pasta dough

4. 4

   Step 4: Preheat a fan/convection oven to 200°C (400°F).

5. 5

   Step 5: Remove skin, seeds and stringy bits from the squash to obtain 630 g flesh, then cut it into medium cubes.

   Uses 630 g peeled butternut squash flesh, cut into medium cubes

6. 6

   Step 6: Put the squash cubes on a baking tray. Add the thyme (1 sprig) leaves, a good pinch each of salt and black pepper, and 1–2 tbsp olive oil. Toss to coat and spread in an even layer. Roast until the squash is soft and fork-tender.

   Uses cubed squash flesh · 1 sprig fresh thyme · Good pinch of salt for roasting · Good pinch of black pepper for roasting · 1–2 tbsp olive oil

7. 7

   Step 7: Let the roasted squash cool slightly. Blend it with the drained ricotta, 30 g grated Parmigiano Reggiano and nutmeg to taste until smooth. Taste and add extra filling salt only if needed.

   Uses roasted squash with thyme · 375 g ricotta cheese, excess liquid drained · 30 g freshly grated Parmigiano Reggiano (or Pecorino Romano) · Nutmeg for filling, to taste · Extra filling salt only if needed

8. 8

   Step 8: Put the smooth filling in a piping bag if using one, or keep it in a bowl to spoon into the ravioli.

   Uses smooth squash-ricotta filling

9. 9

   Step 9: Set the pasta machine to its widest setting, usually 0.

10. 10

    Step 10: Cut the rested dough into four quarters. Work with one quarter at a time and keep the other three wrapped so they do not dry out.

    Uses rested pasta dough

11. 11

    Step 11: Dust the work surface and pasta machine with extra flour. Lightly dust and flatten the first dough quarter so it fits through the machine.

    Uses One of four dough quarters · Extra Italian 00 flour for dusting, as needed

12. 12

    Step 12: Pass the flattened quarter through the widest setting. Fold one end into the middle and the other over it, press gently and pass it through again at the same setting. Repeat this folding and rolling 4–5 times.

    Uses flattened dough quarter

13. 13

    Step 13: Pass the folded dough through successively narrower settings until the sheet is thin, about setting 6 or 7 depending on your machine.

    Uses folded pasta sheet

14. 14

    Step 14: Dust the ravioli mould with extra flour and cut the long pasta sheet into two equal lengths. Lay one over the mould, press in the indent mould and add filling to each cavity without overfilling. Lay the second sheet on top and roll firmly over the mould to seal and cut the ravioli.

    Uses thin pasta sheet · Filling for this quarter of pasta · Extra Italian 00 flour for dusting, as needed

15. 15

    Step 15: Turn the mould over and release the sealed ravioli onto a floured board. Roll, fill and seal the remaining three dough quarters in the same way, using the remaining filling and extra dusting flour as needed. Make about 48 small ravioli; cook them promptly so the filling does not make the pasta sticky.

    Uses first batch of sealed ravioli · Remaining three of four dough quarters · Remaining filling · Extra Italian 00 flour for dusting, as needed

16. 16

    Step 16: Bring a large pot of ravioli water to a boil and salt it well. Add the fresh filled ravioli, stir gently to free them from the bottom and boil for about 4 minutes. Prepare the butter sauce while they cook.

    Boil fresh ravioli · 4 minUses Water for boiling ravioli · Salt for ravioli-boiling water, to taste · fresh filled ravioli

17. 17

    Step 17: While the ravioli boil, put the 100 g unsalted butter, 8–10 sage leaves and a small pinch of salt in a large skillet over medium heat. Let the butter melt and turn light golden brown. Lower or turn off the heat if it browns too quickly.

    Uses 100 g unsalted butter · 8–10 fresh sage leaves · Small pinch of salt for butter sauce

18. 18

    Step 18: Lift the cooked ravioli from the water with a slotted spoon and toss gently in the sage-brown-butter sauce. If the skillet cannot hold the whole batch, divide the ravioli among bowls and spoon the sauce over them. Finish with extra grated Parmigiano Reggiano.

    Uses cooked ravioli · sage-brown-butter sauce · Extra grated Parmigiano Reggiano for serving, as needed