BUTTERNUT SQUASH AND RICOTTA RAVIOLI

Pasta Dough – Combine all pasta ingredients and mix to make a stiff dough. Knead by hand, or in a stand mixer (recommended), with the dough hook on medium-low speed for 10 minutes, or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface, roll out to desired thickness and cut as desired.

Filling – Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400F for about 30 minutes, or until soft. Remove from the oven and mix in a food processor to combine – slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, ricotta cheese, dried sage, and salt and pepper to taste. Use this filling to make the ravioli.

Sauce – Combine butter and fresh sage leaves in a small saucepan. Heat over low heat for at least 2 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir in heavy cream and add pesto.

To Make – Cut dough in half. Using a rolling pin, roll out dough to about a 4-millimeter thickness. Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding the second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.

Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with the sauce and a generous amount of grated Parmesan cheese. Yields 4 dozen