📖 Instructions

1. First, we make the pasta dough. In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt. Make a well in the center.
2. Add 2 large eggs and 1/4 cup of olive oil to the well. Use a fork to gradually incorporate the flour into the wet ingredients, until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should feel supple and not too sticky. If it's too sticky, add a little more flour, one tablespoon at a time.
4. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
5. While the dough is resting, prepare the butternut squash filling. Preheat your oven to 400°F (200°C).
6. Halve a 2-pound butternut squash, scoop out the seeds, and brush the cut sides with olive oil. Sprinkle with salt and pepper.
7. Place the squash cut-side down on a baking sheet and roast for 45-60 minutes, or until very tender. A fork should easily pierce the flesh.
8. Let the squash cool slightly, then scoop out the flesh and transfer it to a food processor.
9. Add 1/2 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 1/4 teaspoon of ground nutmeg, salt, and pepper to the food processor.
10. Process until smooth and creamy. Taste and adjust seasonings as needed. If the filling seems too wet, you can add a tablespoon of breadcrumbs to help absorb some of the moisture.
11. Now, let's assemble the ravioli. Lightly flour your work surface. Divide the pasta dough in half, keeping one half wrapped while you work with the other.
12. Use a pasta machine to roll out the dough to your desired thickness (usually the second to last setting). If you don't have a pasta machine, you can use a rolling pin, but it will take more effort to get it thin enough.
13. Lay the pasta sheet on your work surface. Place small mounds (about 1 teaspoon) of the butternut squash filling about 2 inches apart on one half of the pasta sheet.
14. Brush the pasta around the filling with water or egg wash (1 egg beaten with 1 tablespoon of water). This will help the top layer of pasta adhere.
15. Fold the other half of the pasta sheet over the filling. Gently press down around each mound to seal, being careful to remove any air pockets.
16. Use a ravioli cutter or a knife to cut out individual ravioli. You can make them square, round, or any shape you like! Make sure the edges are well sealed.
17. Place the finished ravioli on a lightly floured baking sheet, being careful not to overcrowd them. Repeat with the remaining dough and filling.
18. To make the sage butter sauce, melt 1/2 cup of butter in a large skillet over medium heat.
19. Add 1/4 cup of fresh sage leaves to the melted butter and cook for 2-3 minutes, or until the sage is fragrant and the butter is lightly browned. Be careful not to burn the butter.
20. Season the sauce with salt and pepper to taste. Remove from heat and set aside.
21. Bring a large pot of salted water to a boil.
22. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface and are tender. Do not overcook.
23. Use a slotted spoon to transfer the ravioli to the skillet with the sage butter sauce. Gently toss to coat.
24. Serve immediately, garnished with grated Parmesan cheese and toasted walnuts (optional). Enjoy!