Homemade Butternut Squash & Sage Ravioli

Ingredients

For the Homemade Pasta:

  • 3 1/4 cup "00" Flour or All-Purpose Flour, (about 422 grams)
  • 4 large Eggs (at room temperature), (about 200 grams)
  • 1/2 cup Butternut Squash Pureed, (about 120 grams)

For the Sage, Pecan, and Butternut Squash Sauce:

  • 1/3 cup Extra Virgin Olive Oil
  • 1/3 cup Butternut Squash, (diced)
  • 1 tbsp. Sage, (chopped)
  • 1/4 cup Pecans, (chopped)

For the Ricotta & Sage Filling:

  • 1.5 cups Whole Milk Ricotta
  • 2 tbsp. Sage, (finely chopped)
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Black Pepper

Instructions

For the Homemade Pasta:

  1. In a large bowl or on a clean surface, create a well in the middle of the flour. Add the eggs and pureed butternut squash. Knead with your hands until smooth and pliable. (If your dough is sticky, add a little more flour... If your dough is too dry, then add a splash of water.)
  2. Wrap the pasta dough ball in plastic wrap and leave out in room temperature for 30 minutes.
  3. In the meantime, begin making the ricotta and sage filling.
  4. If using a pasta machine, split the dough up into 6-8 pieces to work with. Consistently flouring each time the pasta rolls through the machine, roll the pasta out to setting "5."

For the Ricotta and Sage Filling:

  1. Place the ricotta in a strainer lined with a tea towel to drain out the excess liquids for 10 minutes in the refridgerator.
  2. In a small bowl, mix together the finely chopped sage, ricotta, salt and pepper.
  3. On a sheet of rolled pasta, add 1 teaspoon of the ricotta filling. Continue placing dollops of the filling on the pasta sheet until the end, leaving about 1" space inbetween. Place a similar sized pasta sheet on top. Use your fingers to smooth down and press any air pockets out of the pasta sheets to make them one. Using a pasta roller, cut out each individual ravioli and transfer to a floured surface.
  4. TIP: Make sure you are constantly keeping your surface floured to prevent any sticking.
  5. Bring a large pot of salted water to a boil and add in the homemade ravioli to cook for 5-6 minutes, then carefully strain the pasta.

For the Sage, Pecan, and Butternut Squash Sauce:

  1. In a saucepan, stir all ingredients together. Cover with the lid, stir occasionally, and sauté for 6-10 minutes, or until the butternut squash is tender. Add salt and pepper to taste.
  2. Serve warm and enjoy!

I truly hope you all enjoy this homemade Fall-inspired ravioli recipe and enjoy your evening! xxL