- 2 lb butternut squash, halved, seeded, and cut into cubes
- Olive oil
- 2/3 cup grated parmesan cheese, divided
- Salt and freshly ground pepper
- 1 lb Fresh Pasta Dough
- 1 egg beaten with a splash of water
- 6 Tbsp butter
- 1/2 cup fresh sage, washed and dried, stems removed
Preheat oven to 425° and position an oven rack in the center.
Place squash on a rimmed baking sheet and drizzle lightly with olive oil. Bake until flesh is tender, about 30 minutes. Transfer squash to a medium bowl and mash with a fork until smooth. Add 1/3 cup cheese, season with salt and pepper and stir to combine.
For the ravioli, lay one pasta sheet on a lightly floured work surface and lightly brush with egg. Place 1 teaspoon of filling evenly on sheet, leaving a 1” border around filling. Lay another sheet of pasta on top of filling, and press down around filling to press out any air and push sheets together. Using a crimped pasta cutter or knife, trim border of dough and then cut a cross in between the mounds to create ravioli. Repeat with remaining pasta sheets and filling.
In a large nonstick frying pan over medium-high heat, melt butter. Let cook until it begins to brown slightly and smells nutty. Add sage.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add ravioli and cook until al dente and the filling is heated through, about 4 minutes. Using a slotted spoon or spider, remove pasta from the water and transfer to brown butter-sage sauce. Toss to combine and garnish with remaining 1/3 cup cheese.