Name: Handmade Butternut Squash Ravioli with Sage Browned Butter
Prep time: 90 min
Cook time: 5 min
Yield: 6, 6 servings
Ingredients: 1 tablespoon olive oil; 3 large egg yolks; 1 1/2 cups all purpose flour; 2 large whole eggs; 5 cups butternut squash, peeled and cubed (loosely fills cookie sheet); 4-6 cloves garlic. peeled; 2-3 tablespoons olive oil, give or take; 10 whole sage leaves, added the last ten minutes of cooking; 2/3 cup of roasted pine nuts; 1 1/2 cups parmesan cheese, freshly grated (separated); sea salt and pepper, to taste; 1/2 cup butter; 6 sage leaves, chopped

Instructions

Put 1 ½ cups flour in a large bowl, make a well in the center, add the eggs and oil. Combine ingredients using your hands. This can take a few minutes. Once dough is combined, place on hard surface dusted with flour. Knead, knead and knead some more until dough is smooth and feels like firm playdough, usually 8 minutes or so. (If dough is too sticky add additional flour a little at a time until it's not too sticky, if it's too dry dip your hand in water and flick some water on the pasta until dough becomes more pliable) When dough is elastic and smooth, form into a disk, cover with plastic wrap and chill in the fridge for at least an hour.
Preheat oven to 400 degrees. Place rack in upper 1/3 of oven Place peeled and cubed squash and garlic on a rimmed cookie sheet lined with parchment paper. Drizzle with enough olive oil that all squash is lightly glistening, sprinkle with sea salt and pepper, toss. Roast at 400 degrees for about 50 minutes but set timer for 40 minutes, adding 10 sage leaves to pan for the last ten minutes of cooking. When squash is done cooking remove from oven. Allow to cool for a few minutes. Place all the ingredients on the sheet pan, 1/3 cup pine nuts, and 3/4 cup cheese in food processor and mix to a thick paste. Place a large stock pot filled with water and 1 Tablespoon salt to boil
Place pasta maker on the left, then sprinkle hard surface with flour (this is where you will place rolled pasta) set a small dish of water and pureed squash filling next to area where the pasta will be, then place a cookie sheet lined with wax paper for finished raviolis on the right. (You will need 3-4 sheets of wax paper)