Butternut Squash & Wild Mushroom Ravioli with Brown Butter Sage

Steps

1. Roast the squash: Heat the oven to 425°F with a rack in the center. On a 13×18-inch half sheet pan, toss the butternut squash cubes with 1 tablespoon of the olive oil, ½ teaspoon of the salt, and the black pepper. Roast until deeply browned at the edges and fork-tender, 25 to 30 minutes, stirring once halfway. Let cool slightly.
2. Sauté the mushrooms: While the squash roasts, heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the chopped mushrooms and cook, undisturbed at first, until they release their liquid and brown deeply, 6 to 8 minutes. Stir in the shallot, garlic, and minced sage and cook until fragrant and softened, about 2 minutes. Season with the remaining ½ teaspoon salt and remove from the heat to cool.
3. Make the filling: In a food processor, puree the roasted squash with the mushroom mixture until mostly smooth but with a little texture. Transfer to a bowl and fold in the ricotta, Parmesan, and nutmeg. Taste and adjust the salt and pepper. The filling should be thick enough to hold its shape when spooned; if it's loose, chill it while you make the dough. Refrigerate the filling until you're ready to fill.
4. Make the dough: Mound the flour on a clean work surface and make a well in the center. Add the whole eggs, egg yolks, olive oil, and salt to the well. Using a fork, gradually whisk the eggs, pulling in flour from the edges a little at a time, until a shaggy dough forms. Knead by hand for 8 to 10 minutes until smooth and elastic, adding a few drops of water if it's dry or a dusting of flour if it's sticky. Wrap in plastic and rest at room temperature for 30 minutes.
5. Roll and fill the ravioli: Divide the rested dough into four pieces and keep the rest covered. Roll each piece into a thin sheet, either with a pasta machine (to the second-thinnest setting) or by hand on a floured surface, until you can nearly see your hand through it. Working with one sheet at a time, drop rounded teaspoons of filling about 2 inches apart, brush lightly with water around each mound, and lay a second sheet over the top. Press around each mound to seal, pushing out any air, then cut into squares with a knife or fluted cutter. Transfer the finished ravioli to a floured baking sheet in a single layer. Repeat with the remaining dough and filling.
6. Boil the ravioli: Bring a 6-quart pot of generously salted water to a boil. Lower the heat to a gentle simmer and add the ravioli in batches. Cook for 2 to 3 minutes, until they float to the surface and the pasta is tender, then remove with a slotted spoon. The dough is fully cooked when tender throughout — the eggs in the dough are safely cooked at this point.
7. Make the brown butter sage: In a 12-inch skillet, melt the butter over medium heat. Let it foam, then cook, swirling occasionally, until it turns golden brown and smells nutty, 3 to 4 minutes — watch closely so it doesn't burn. Add the sage leaves and fry until crisp and the butter is a deep amber, about 1 minute more. Remove from the heat.
8. Finish and serve: Add the boiled ravioli to the skillet with the brown butter and sage and toss gently to coat, adding a splash of pasta water if you'd like the sauce looser. Divide among plates, spoon the brown butter and crisp sage over the top, and finish with grated Parmesan and a grind of black pepper.