Ingredients

• 500g all-purpose flour
• 500g semolina flour
• 5 eggs
• Olive oil, just a dash
• Salt
• 2 large butternut squash
• 125g butter
• 50g brown sugar
• Salt and fresh cracked pepper
• 1 whole onion
• 4 cloves garlic
• 1 sprig fresh sage
• Olive oil, just a dash
• 150g fresh ricotta

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Instructions

1. For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
2. For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
3. With a large spoon, scrape the squash off the skin into a bowl and set aside.
4. Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
5. In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
6. In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
7. Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling.
8. Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.