Ingredients:

  • 900g Butternut Squash
  • 125g Whole Milk Ricotta Cheese, strained
  • 50g Freshly Grated Parmesan Cheese
  • 1g Freshly Grated Nutmeg
  • 3g Fine Sea Salt
  • 1g Black Pepper
  • 250g Type 00 Flour or all-purpose flour
  • 150g Large Eggs, room temperature
  • 15ml Extra Virgin Olive Oil
  • 3g Sea Salt for dough
  • 115g Unsalted European-Style Butter
  • 15 Fresh Sage Leaves
  • 30g Toasted Pepitas
  • 1/2 Lemon, juiced

Instructions:

  1. Place the halved 900g squash cut side down on a tray at 200°C for 40 minutes until the skin is blistered and flesh is velvety.
  2. Mix the roasted squash flesh with 125g ricotta, 50g Parmesan, 1g nutmeg, 3g salt, and 1g pepper.
  3. Mound 250g flour, create a well, and add 150g eggs, 15ml oil, and 3g salt. Incorporate flour slowly to avoid egg leaks on the counter.
  4. Work the dough for 10 minutes until it feels smooth and elastic like an earlobe.
  5. Wrap the dough and let it sit for 30 minutes at room temperature. This allows the gluten to relax so it doesn't snap back when rolled.
  6. Pass the dough through the machine until you can see the shadow of your hand through it.
  7. Place teaspoon sized mounds of filling 5cm apart, fold the dough over, and press out all air. Air bubbles are the primary cause of ravioli explosions in the water.
  8. Use a fluted cutter or knife to separate the rounds, ensuring the edges are firmly crimped.
  9. Drop into salted boiling water for 4 minutes until they float and the edges look translucent.
  10. Melt 115g butter with 15 sage leaves until the foam subsides and it smells like toasted hazelnuts.
  11. Toss the ravioli in the brown butter, add a splash of lemon juice, and top with 30g pepitas.