- Prep time
- 20–30 minutes, plus 1 hour resting
- Cook time
- 60 minutes
- 3–4 servings
These delicate pasta pillows are filled with creamy, roasted butternut squash and mascarpone cheese, then tossed in sage-infused butter for the perfect finish.
- 2¼ cups double zero flour, plus extra for dusting
- 3 pinches sea salt
- 3 large eggs, beaten
- 1 butternut squash
- 2 tablespoons plus ½ tablespoon olive oil, divided
- Salt and pepper, to taste
- 1 small shallot, minced
- 4 ounces mascarpone cheese
- 1 stick butter
- 6 sage leaves
To make the pasta dough, combine flour and salt in a mixing bowl. Add egg and mix with hands or a wooden spoon until dough comes together, about 1 minute. Turn dough out onto a floured surface and knead for 2–4 minutes. Form dough into a ball and flatten into a disk about 1 inch thick. Wrap in plastic, and let rest at room temperature for at least 1 hour.
Preheat oven to 425°F. For the filling, halve butternut squash lengthwise, remove seeds, coat with 2 tablespoons olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and bake until fork-tender, about 45 minutes, then let cool.
In a sauté pan, sauté shallot in ½ tablespoon oil, then let cool. Scoop out flesh from roasted squash and puree in a food processor. Combine 1½ cups of the squash puree with mascarpone and shallots and mix to incorporate. Taste mixture and season with salt and pepper to taste.
To assemble ravioli, roll out pasta dough into sheets on a pasta roller. Lay out a sheet of pasta, then top with dollops of squash mixture (a little less than 1 tablespoon each) across the length of the bottom. Using a damp finger, wet the edges around the filling, then fold the top part of the pasta over the filling and press down to seal. Use a knife to cut the pasta into squares and crimp the edges with the tines of a fork. Repeat with remaining pasta sheets.
Bring a large pot of salted water to a boil. In a sauté pan, heat butter and sage over medium-high heat. In batches, drop ravioli into boiling water and cook 2–3 minutes. Scoop ravioli out with a skimmer or strainer, then toss in the sauté pan with butter and sage to coat. Repeat with remaining ravioli.