In batches, drop ravioli into boiling water and cook 2–3 minutes.
In a sauté pan, heat butter and sage over medium-high heat. Repeat with remaining pasta sheets.īring a large pot of salted water to a boil. Use a knife to cut the pasta into squares and crimp the edges with the tines of a fork. Using a damp finger, wet the edges around the filling, then fold the top part of the pasta over the filling and press down to seal. Lay out a sheet of pasta, then top with dollops of squash mixture (a little less than 1 tablespoon each) across the length of the bottom. To assemble ravioli, roll out pasta dough into sheets on a pasta roller. Taste mixture and season with salt and pepper to taste. Combine 1½ cups of the squash puree with mascarpone and shallots and mix to incorporate. Scoop out flesh from roasted squash and puree in a food processor. In a sauté pan, sauté shallot in ½ tablespoon oil, then let cool. Add salt and pepper, and then simmer sauce for 4-5 min on low. Once butter is melted, add flour, then whisk in cream and cheese slowly. Heat olive oil in pan and once hot, add garlic and butter. Place cut-side down on a parchment-lined baking sheet and bake until fork-tender, about 45 minutes, then let cool. Drizzle with about 1 tbsp of olive oil, then cook in oven for 30 min. For the filling, halve butternut squash lengthwise, remove seeds, coat with 2 tablespoons olive oil and season with salt and pepper. Wrap in plastic, and let rest at room temperature for at least 1 hour. Form dough into a ball and flatten into a disk about 1 inch thick. Add egg and mix with hands or a wooden spoon until dough comes together, about 1 minute. Turn dough out onto a floured surface and knead for 2–4 minutes. Drizzle the sauce over the ravioli, top with chopped almonds and freshly ground pepper.To make the pasta dough, combine flour and salt in a mixing bowl. In a sauté pan, melt the butter and oil, add the sage leaves and cook for 2 minutes. Add 2 tablespoons of salt and the ravioli, and cook for 3 minutes. Make a second batch with the last 2 sheets of pasta.īring a large pot of water to a boil. The edges should be sealed well so that the filling doesn’t leak out during cooking. Once cut, use a fork to crimp and seal the edges of each ravioli. Using a ravioli cutter, pasta cutter or knife, cut around the individual ravioli’s (into squares). The water will help the top and bottom sheets stick together. Lay a second sheet of dough over the first and press down around the outer edges of the dough and around the mound of each ravioli. Once the filling is laid out, lightly moisten the edges of the dough by brushing with a little water (or use your finger). This should yield 2 rows of 5 or 6 ravioli.
Lay out the first sheet on a lightly floured surface and start adding the filling, using 1 tablespoon of squash mixture for each ravioli, leaving a 1 inch space in between each. Keep the unused dough portions and rolled sheets covered with a towel or plastic wrap while working to keep it from drying out. You can also roll the dough out by hand or buy pasta sheets at an Italian market. The sheets should be rolled into a long, thin rectangle (large enough to make 2 rows of 5 or 6 raviolis across). Divide the dough into 4 sections and run each section through a pasta machine, according to the machine directions. In a Kitchen-Aid mixer or on a clean countertop, mix together the pasta dough ingredients until combined. Once cooled, place in a bowl, mash and mix with salt, pepper and Parmesan cheese. Rub with olive oil, season with salt and pepper and roast in oven for 30 minutes. Place the peeled and halved squash on a sheet pan.
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