Name: Roasted Butternut Squash Ravioli with Sage Brown Butter
Yield: 4 servings
Cuisine: Italy
Ingredients: 15 g butter, for the filling; 3 tbsp minced shallots; 250 g roasted butternut squash purée; salt and freshly ground white pepper; 45 g heavy cream; 3 tbsp grated Parmigiano-Reggiano; a pinch of nutmeg; 1 batch fresh egg pasta dough; 115 g butter, for the sauce; 12 fresh sage leaves; 55 g Parmigiano-Reggiano, grated, for serving; 1 tbsp finely chopped fresh parsley

Method

Filling. Melt the butter (15 g1 tbsp) in a large skillet over medium heat. Cook the minced shallots (3 tbsp) 1 minute, add the roasted butternut squash purée (250 g1 cup) and cook until slightly dry, 2 to 3 minutes. Season with salt and pepper, stir in the heavy cream (45 g3 tbsp) and cook 2 minutes more.
Off the heat, stir in the grated Parmigiano-Reggiano (3 tbsp) and nutmeg to taste. Season again and cool completely.
Roll. Roll the fresh egg pasta dough (1 batch) into wide sheets about 1/16 inch (1.5 mm) thick, one of the last settings on a pasta machine.
Shape. Cut the sheets into 3-inch (7.5 cm) squares. Put 2 tsp filling in the center of each, fold one corner to the opposite one to make a triangle, and seal the edges well.
Cook. Boil in salted water until they float and are al dente, 2 to 3 minutes. Drain well and season with salt and pepper.
Sauce. Melt the butter (115 g8 tbsp) in a large skillet, add the fresh sage leaves (12) and cook until the butter browns. Take it off the heat.
Plate the ravioli, spoon the sage butter over, and finish with the Parmigiano-Reggiano (55 g) and fresh parsley (1 tbsp).

Notes

Pasta thickness. The copy this came from says to roll the pasta about ¼ inch thick, which is far too thick for ravioli and is probably a typo. Roll it to about 1/16 inch (1.5 mm).
The purée. Roast a halved, seeded squash cut side down at 400°F (200°C) until very soft, 45 to 60 minutes, then scoop and mash. One small squash gives plenty.