Ingredients:

  • 2 cups (250g) 00 Flour or All-Purpose Flour, plus extra for dusting
  • 3 large room-temperature Eggs
  • 1/2 teaspoon Fine Sea Salt (for dough)
  • 1 medium (approx. 2 lbs/900g) Butternut Squash, roasted and puréed
  • 1/2 cup (120g) Whole Milk Ricotta Cheese, drained
  • 1/3 cup (35g) Freshly Grated Parmesan Cheese, plus extra for serving
  • 1 tablespoon Fresh Sage Leaves, finely chopped (for filling)
  • Pinch of Nutmeg
  • Salt and Freshly Ground Black Pepper to taste
  • 8 tablespoons (113g/1 stick) Unsalted Butter
  • 12 large Fresh Sage Leaves (whole, for sauce)
  • 1/4 cup (30g) Roughly Chopped Hazelnuts
  • 1/2 teaspoon Fresh Lemon Zest

Instructions:

  1. Roast the Squash: Halve and seed the butternut squash. Roast cut-side down at 400°F (200°C) until tender (about 40–45 minutes). Scoop out the flesh and purée until smooth. Let cool completely.
  2. Combine Filling: In a bowl, mix cooled squash purée, ricotta, Parmesan, chopped sage, nutmeg, salt, and pepper. Taste and adjust seasoning. Cover and chill.
  3. Mix Dough: Mound the flour on a clean surface. Create a well and crack the eggs and salt into it. Slowly incorporate the flour until a shaggy dough forms.
  4. Knead: Knead the dough by hand or machine for 8–10 minutes until smooth, elastic, and springs back when poked.
  5. Rest: Wrap the dough tightly in cling film and let it rest at room temperature for at least 30 minutes.
  6. Roll Sheets: Divide the dough into four manageable pieces. Working with one piece at a time, roll the dough using a pasta machine or rolling pin to the second-thinnest setting (about 1/16 inch thick).
  7. Fill: Lay one pasta sheet on a lightly floured surface. Place teaspoons of the chilled filling about 1.5 inches apart down the centre of the sheet.
  8. Seal: Brush water around the filling mounds. Lay a second sheet of pasta directly over the top. Gently press out all the air pockets around the filling to ensure a tight seal.
  9. Cut: Use a fluted ravioli cutter or sharp knife to cut squares or circles, ensuring the edges are firmly sealed. Place finished ravioli on a semolina-dusted baking sheet.
  10. Cook: Bring a large pot of heavily salted water to a rolling boil. Gently drop the ravioli in batches. Cook for 3–4 minutes, or until they float and are tender (al dente).
  11. Make Sauce: While ravioli cooks, melt the butter in a small pan over medium heat. Add the whole sage leaves and hazelnuts. Cook, swirling constantly, until the butter browns and milk solids turn nutty brown (beurre noisette).
  12. Finish: Drain the ravioli gently with a slotted spoon and toss immediately into the brown butter sauce. Sprinkle with lemon zest and serve immediately with extra Parmesan.