Butternut Squash Ravioli

a.k.a. autumn on a plate 🫶🏻🍂 Inspired by Buzzfeed Tasty.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Prep vegetables and drizzle olive oil, salt & pepper & roast for 30-40 minutes until the squash is soft. Turn garlic head side down when roasting.

Step 2

To make the filling, food process the roasted veggies and add Parmesan & brown sugar, mix and set aside.

Step 3

To make the pasta, add 2 cups of flour to a work surface and make a well in the centre. Add eggs, yolks and olive oil. Start whisking using a fork, to combine the eggs and gradually incorporate flour. When it becomes a shaggy dough, start using your hands and kneading the dough. You can remove any scraps that stick to the surface. Knead for 7-12 minutes until the dough bounces back when poked. Wrap with plastic wrap and rest for about 20 minutes.

Step 4

Using a pasta attachment or rolling pin, roll the pasta to desired thickness. Use semolina on each side of your dough to help it from sticking. I used up to my 4th setting on my kitchenaid attachment.

Step 5

When ready to assemble ravioli, brush egg white on the pasta. Add about a tbsp of filling with 1 inch in between.

Step 6

Seal the pasta with your hands and cut into desired size. Boil ravioli in salted water for about 5-7 minutes or until desired texture.

Step 7

To make the sauce, toast hazelnuts on medium heat for about 5 minutes, stirring to ensure they don’t burn. Add butter & stir until butter becomes golden brown and add sage. Allow the sage to crisp up for a couple minutes then add lemon juice. Add ravioli with a few tbsps of pasta water to the pan and stir to coat.

Step 8

Serve ravioli warm with fresh Parmesan and enjoy :)

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