- 1 pound sugar pumpkins, butternut squash, or acorn squash, cut in half lengthwise
- 1 cup of heavy cream
- pinch of nutmeg
- olive or grapeseed oil
- salt and pepper
- 4 Tbsp of unsalted butter
- 2 cups 00 flour
- 1 cup semolina flour (fine grind)
- 1 tsp kosher salt
- 4 Eggs
- 1 Tbsp of Olive Oil
- 1 stick of butter (8 tbsp/4oz)
- 10-12 sage leaves
- 1/2 lemon, juiced
- 1/2 cup grated Parmigiano-Reggiano, plus more for finished garnish
- 1/2 cup pasta water or chicken/veg stock
- 1/3 cup chopped and toasted hazelnuts
- Salt and pepper to taste
- Garnish: Fried Sage leaves and Grated Parmigiano
Directions for Squash Filling
Preheat oven to 400 degrees. Cut squash through stem lengthwise and rub with oil and salt and pepper. Roast squash skin side down for 30-40 minutes until easily pierced with a knife (if larger squash may need longer). Better to over cook than under cook! While squash cooks , in a sauce pan warm the cream, butter, and nutmeg and salt and pepper to taste. Once squash is soft and cool enough to handle, scoop into a food processor or blender and pour in warm cream mixture. Puree mixture until smooth. Adjust for seasoning.
Directions for Pasta Dough
*In a stand mixer …
Using the dough hook, in the bowl combine flour and salt. Add eggs 1 at a time and continue to mix. Slowly add in oil and continue to incorporate into the flour until it forms a ball. Sprinkle flour on work surface and knead the dough until smooth, about 5 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes.
*In a food processor…
Fit a food processor with the metal blade. Add all but 1/2 cup of the 00 flour into the work bowl and pulse to mix. You will use the reserved flour later to adjust the consistency of the dough.
Crack the eggs into a liquid measuring cup and add the olive oil. Pour the eggs and oil into the work bowl. Pulse until the flour is evenly moistened and crumbly. If the dough is super sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.
Dust your clean work surface with flour and put the dough ball in the middle of the surface. Knead the dough for about 3-5 minutes until smooth and elastic. Wrap in plastic and let rest 30 minutes to let gluten relax. Follow the same directions below.
In a manual or automatic pasta maker…
**Cut the ball of dough in half, cover and reserve half the dough until you are ready to use it to prevent drying out. Dust the counter and dough and machine with flour. Form the dough into a rectangle and roll it through the pasta machine, 2-3 times, making thinner each time. Guide the sheet of dough with the palm of your hand as it comes out the other side of the rollers. Reduce the setting and crank the dough through again, 2-3 times until the dough is approx 1/8-inch thick.
DIrections for Brown Sage Sauce with Hazenuts
While your ravioli cooks, melt butter in a large saute pan and continue cooking until butter turns golden brown color or "noisette", being careful not to burn. Add sage leaves and remove from heat. Add lemon juice, pasta water or stock, and cheese and set aside (taste for seasoning). Once ravioli is cooked (dropped in boiling salted water until it floats to top 1-2 minutes), place in sauce pan with butter. Serve ravioli topped with fried sage, parm, and toasted hazelnuts.
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