Handmade Butternut Squash Ravioli with Browned Butter, Sage and Walnuts

Directions

1. First things first: preheat your oven to 400 degrees. Remove skin and seeds from the butternut squash and dice into approximately 1” cubes. Coat the cubes of squash in ¼ cup olive oil (or more if needed) and a pinch of kosher salt and a pinch of pepper. Roast on a parchment-lined baking sheet for one hour until brown, crispy and caramelized. Set aside and let cool.
2. Let’s make the ravioli dough. Whisk 3 large eggs at room temperature, 2 tablespoons water and 1 tablespoon olive oil in a small bowl. In a separate bowl combine 2 cups all-purpose flour, 1 teaspoon kosher salt and ¼ teaspoon grated nutmeg. On a clean surface, dump the bowl of flour mix in a pile. Grab a small bowl and press it into the center of the flour mix. Remove bowl. You have just formed a nice well for egg mixture. Pour your egg mixture into the well, grab a fork, and forming circles start to pull the flour into the eggs creating a shaggy dough. Once your egg and flour mixture are mostly combined, take the dough into your hands and knead for 8 minutes on a freshly floured surface until a smooth ball of dough is formed. Wrap dough in plastic wrap and let rest for at least 30 minutes.
3. Now let’s make the ravioli filling. Measure 1 ½ cups of roasted butternut squash and place in a mixing bowl. Mash roasted squash with a fork until it’s fairly smooth. Add 1 cup ricotta cheese, ¾ cup grated parmesan cheese, 1 tablespoon orange zest, ¼ teaspoon kosher salt , ¼ teaspoon pepper and ¼ teaspoon nutmeg to the bowl with the squash and stir until combined. Set aside.
4. Time to roll your dough. Grab your rested ball of dough and place it on a floured surface. Cut the dough in half and set one half aside. Using a rolling pin, roll the dough until it’s 1/16 of an inch thick. If you are using the Five Two rolling pin, this is the thinnest ring on the pin. Cut your dough into 2” squares. Form excess dough into a ball and roll out again, cutting more squares. Repeat until all dough is used.
5. Now let’s form the ravioli. Grab your butternut squash filling and dough squares. Beat one egg in a small bowl and grab a pastry brush. Grab one 2 squares of dough and place 1 heaping teaspoon of butternut squash filling on one square. Brush (or your can use your fingers) the edges of the dough with beaten egg. Place the second square of dough on top of the dough with the filling and press the filling flat and seal the edges of the dough with the egg mix. I like an organic shape for my ravioli, and I like people to see I made them by hand. So I don’t get too specific with the craftsmanship here. If you like, you can take a knife and trim the edges of your ravioli until they please you. Repeat this process until all dough and/or filling is used up. Place finished ravioli on a parchment-lined tray as you go.
6. We are so close to eating! Bring a large pot of salty water to boil. In a shallow pan place 1 stick unsalted butter, cubed, and 8 sage leaves. Grab your handful of whole walnuts and crush gently in your hand. Add to pan with butter and sage and place on medium high heat. Cook, stirring gently, until butter is browned, nuts are toasty and sage leaves are crisp. While your butter is browning, place your ravioli into the boiling water for approximately 4 minutes, or until they are fully cooked. They won’t take long. Take your ravioli directly out of the pot of water and place in your pan with browned butter. Coat your ravioli in the browned butter, sage and walnuts. Serve immediately with shaved parmesan, salt, pepper and red pepper flakes to taste. Enjoy!