A delicious dish of butternut squash and ricotta spiral ravioli finished with rich sage brown butter. Perfect for squash week, this recipe combines roasted butternut squash with various ingredients to create a flavorful filling and pasta.
1: Preheat the oven to 350°F.
2: On a parchment-lined baking sheet, toss the butternut squash with olive oil, thyme, salt, and nutmeg. Roast for 30 minutes, or until fork-tender.
3: Transfer the squash to a food processor. Add ricotta and lemon zest, then blend until smooth and fully combined. Let the mixture cool completely, then transfer it to a piping bag.
4: On a clean work surface, make a well with the flour. Add the egg yolks, whole eggs, and turmeric. Knead the dough for about 10 minutes, then wrap it in plastic and let it rest for 30 minutes.
5: Using a KitchenAid pasta roller attachment, roll the dough to a #6 thickness. Cut the pasta sheets into 12-inch rectangles.
6: Starting 1/2 inch from one end, pipe the filling down each sheet. Brush the edges with water, fold the pasta in half lengthwise, and trim the edge with a knife or crinkle cutter. With the seam side facing up, roll the pasta into a spiral. Brush the end with water to seal.
7: Simmer the ravioli in salted water for 4–5 minutes.
8: While the pasta is cooking, melt the butter in a pan over medium heat until it begins to brown. Add the sage leaves, then carefully add the pasta to the pan (watch out—it may splatter!). Baste the pasta with the sage brown butter, plate, and serve.
