Ravioli di Zucca

Ingredients

Butternut squash

1 medium, peeled and diced

Olive oil

2 tablespoons

Salt

to taste

Pepper

to taste

Fresh pasta sheets

about 12 sheets

Nutmeg

1/4 teaspoon, freshly grated

Parmesan cheese

1/2 cup, grated, plus more for serving

Butter

4 tablespoons

Fresh sage leaves

1/4 cup, roughly chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and caramelized.
3. Once the squash is cooked, transfer it to a bowl and mash it with a fork. Stir in the grated Parmesan and nutmeg, adjusting seasoning with salt and pepper as needed.
4. Lay out the fresh pasta sheets on a clean surface. Place a spoonful of the squash mixture every few inches apart. Cover with another sheet of pasta, and gently press around the filling to seal. Use a pasta cutter or knife to cut out individual ravioli.
5. Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface, indicating they are done.
6. While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the chopped sage leaves and cook until the butter turns golden brown and fragrant.
7. Once the ravioli is cooked, drain it and add it to the skillet with the sage butter. Gently toss to coat each raviolo in the rich sauce.
8. Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of freshly cracked pepper.