Butternut Squash Ravioli with Sage and Hazelnuts

 

2 C. butternut squash (about ¼ of a small squash), peeled and cubed

1 T. olive oil

¾ C. ricotta cheese

1 T. maple syrup

Kosher or sea salt

Freshly ground black pepper

 

2 C. all-purpose flour, plus more for dusting

1 tsp. kosher or sea salt

3 large eggs

1 T. olive oil

 

3 T. unsalted butter

1–2 tsp. minced fresh sage

2 cloves garlic, minced

¼ C. chopped hazelnuts

Parmigiano-Reggiano for serving (optional)

 

Preheat oven to 375℉. Toss butternut squash with olive oil and a sprinkle of salt and pepper and place on a lined baking sheet. Roast 30 minutes, or until soft. Once cooked, cool for 10 minutes then purée in a food processor, add ricotta cheese, maple syrup, plus ¾ tsp. salt and ½ tsp. black pepper. Side aside or refrigerate overnight. While the squash cooks, mix dry ingredients for the pasta dough, then add eggs and olive oil. Mix with hands to form a shaggy dough, then knead for about 10 minutes until it becomes smooth. Wrap with wax paper or plastic wrap and let rest for 30 minutes. To assemble, turn out the dough onto a clean, floured surface. Roll into a paper-thin sheet, until slightly translucent. Using a sharp knife, cut the dough into 3-inch squares and place about 2 tsp. filling in the center of each. Brush edges with water to help bind the dough, then fold the squares diagonally to form triangle raviolis. (Or use a fork to create a decorative crimp on the edges.) Place the finished pieces on a floured tray and cover with a towel. (At this point the ravioli may be frozen on the tray and then transferred to a container for future use.) To cook, bring a large pot of salted water to a boil. Carefully add a few ravioli at a time. Cook 5 minutes or until ravioli float to the surface. Just before serving, melt butter in a small saucepan, add sage, garlic and hazelnuts and sauté​ for about 1 minute. Add the cooked ravioli to the pan, toss to coat and serve hot. Serves 4.