Squash and Sage Ravioli

Servings: 2

Total time: 1 Hour

INGREDIENTS

1 ½ cups all purpose flour
2 large eggs
1 tablespoon olive oil
1 ¼ teaspoons Diamond Crystal Salt Co.^™ Kosher Salt, divided
1 cup roasted butternut squash, mashed
½ cup ricotta cheese
2 tablespoons grated Parmesan cheese, plus more for garnish
1 tablespoon fresh sage leaves, finely chopped
½ teaspoon freshly ground black pepper
¼ cup unsalted butter
8-10 fresh sage leaves
¼ cup chopped toasted hazelnuts, for garnish

DIRECTIONS

Mound flour into a large circle on a clean surface or countertop. Create a well in center, and add in eggs, olive oil and ¼ teaspoon kosher salt. Gradually incorporate flour into eggs using a fork until a dough begins to form.

Press dough together and knead until completely smooth and elastic, about 5-10 minutes. Press into a disc and wrap tightly with plastic wrap. Allow dough to rest at least 30 minutes at room temperature or refrigerate overnight until ready for use.

Meanwhile, combine squash, ricotta, Parmesan, sage, remaining kosher salt, and pepper in a medium bowl. Set aside.

Divide pasta dough into 2 portions. Roll out each portion into long thin sheets using a pasta machine or a rolling pin. Dollop or pipe about 1 tablespoon-sized balls of filling onto 1 sheet of pasta spaced about 1-inch apart. Brush water in a circle around each filling mound and cover remaining pasta sheet, pressing around and between each filling mound to seal. With a sharp knife or cookie cutter, cut out each ravioli.

Bring a large pot of salted water to a boil and gently add ravioli. Cook for about 3-4 minutes, or until pasta is tender and ravioli begins to float. Remove with a slotted spoon and set aside. Melt butter in a skillet over medium heat. Add sage and cook until crisp and butter is golden-brown, about 3-4 minutes.

Remove skillet from heat. Remove sage and set aside. Add ravioli to butter sauce and toss to coat. Garnish with Parmesan, hazelnuts and reserved sage. Enjoy!

Tip: Easily roast butternut squash by halving and removing seeds. Coat with olive oil, salt and
pepper and place cut-side-down onto a parchment-lined rimmed baking sheet. Roast for 25-30
minutes at 375°F, or until fork-tender. Peel to remove skin and mash gently.