Honey Nut Squash Ricotta Ravioli

• Preheat oven to 450F. Line a small baking pan with parchment paper.
• Add the halved honey nut squash, drizzle with the olive oil and season with the salt. Roast on the middle rack until tender, about 15 to 20 minutes.
• Let cool completely then scoop the insides to a high speed blender to pulse until very smooth puree. Add a few tablespoons of water, as needed, to help blend.

To Make the Honey Nut Pasta Dough:

• Add the flour to clean surface. Create a large well in the center using the flat side of a measuring cup. Add the eggs, honey nut puree, and salt. Whisk the ingredients in the well until very smooth, then slowly incorporate the flour. Once all incorporated, knead an additional 1 to 2 minutes, until a smooth and pliable dough that bounces back when you press into it. Add a tablespoon of water at a time, as needed, if dough seems too dry.
• Cover tightly with bees wrap or plastic wrap. Rest 30 minutes at room temperature.

To Make the Honey Nut Ricotta Filling:

• You can either make in the food processor or simply use a whisk and bowl.
• Whip the ricotta vigorously for 1 to 2 minutes, until light and fluffy.
• Add the honey nut squash puree, grated parmesan, and chopped basil. Whisk until very smooth. Season with salt and black pepper to taste.

To Assemble the Ravioli:

• Divide the dough into 2 pieces. Keeping each dough piece very well floured throughout the process, either use a pasta machine or rolling pin to roll out very thin. On my Marcato Atlas Roller, I roll to setting 6 or 7. Lay out one pasta sheet on a floured surface, then add 1 tablespoon dollop of filling every 1″ to 2″ along the sheet. My secret is to brush a light layer of water around the edges of each ricotta dollop with my index finger. Then, add the second pasta sheet on top. Gently press down around the filling to remove any air bubbles and flatten the outside pasta portion.
• Use a pastry cutter or knife to slice the individual ravioli squares.
• Place on a sheet of parchment paper away from direct sunlight and heat. Let rest 10 minutes before cooking. Place in the fridge if not cooking for 30 minutes or longer.
• Take any pasta scraps and knead together for 1 minute, until smooth. Let rest 10 minutes, then re-roll out the dough and repeat the ravioli process.

To Prep the Sauce:

• In a large skillet, combine the butter, sliced garlic, and sage leaves. Place over medium heat and stir until brown specks just begin to form at the bottom. Immediately remove from heat.

To Cook the Ravioli:

• Bring a large pot of water to a rolling boil. Add a very generous pinch of salt (I prefer 1 to 2 tablespoons).
• Add the pasta, gently stir with a wooden spoon to help not stick together, then let cook 2 to 3 minutes. Once the pasta floats to the top, cook an additional 30 seconds.
• Add the brown butter skillet back over medium heat. Allow to reheat for 1 minute, until hot again. Be careful that it doesn’t burn.
• Use a slotted spoon to transfer the cooked ravioli to the skillet.
• Cook for 1 to 2 minutes. Some ravioli should look slightly toasted. Enjoy warm with freshly grated parmesan and chopped basil.