Ravioli Recipe

Make the dough

On a clean work surface or in a large bowl, combine flour, semolina and salt. Make a well in the center and crack the eggs into it, add olive oil. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. If dough is too dry, add up to 1 tsp cold water. Wrap tightly in plastic and rest at room temperature for 30 minutes.

Roast the squash

Preheat oven to 400°F (200°C). Toss cubed butternut squash with a pinch of salt, pepper and 1 tbs olive oil on a rimmed baking sheet. Roast 20–25 minutes until tender and lightly caramelized, turning once. Remove from oven and mash briefly with a fork or potato masher; mix in 1 tbs butter while warm.

Combine filling

In a bowl, fold together mashed roasted squash, ricotta, Parmesan, brown sugar, nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning — filling should be slightly sweet and seasoned. Chill in refrigerator 15 minutes to firm up for easier portioning.

Roast Brussels sprouts and sweet potato

On a second baking sheet, toss halved Brussels sprouts and sweet potato cubes with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper. Roast in the same 400°F oven for 20–22 minutes until sprouts are browned at the edges and sweet potatoes are tender. Set aside to cool slightly.

Sauté kale

In a large skillet over medium heat, warm 1 tbs olive oil. Add chopped kale and a pinch of salt and cook, stirring, until wilted and bright green, about 3–4 minutes. Remove and keep warm. Reserve roasted vegetables for final assembly.

Roll and fill ravioli

Divide rested dough into 4 pieces. Working with one piece at a time (keep others covered), roll dough through a pasta machine or with a rolling pin to a thin sheet about 1.5–2 mm thick. Lightly dust with flour. Place 1 tsp (about 12–14 grams) of filling every 1 1/2 inches along one sheet. Brush edges and between mounds with water, lay a second sheet on top and press down to seal, expelling air around each mound. Use a ravioli cutter or knife to cut into individual ravioli. Press edges with a fork to ensure seal. Place finished ravioli on a lightly floured tray while you roll the remainder.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd) and cook 3–4 minutes, until they float and are tender. Use a slotted spoon to transfer cooked ravioli to a plate; reserve about 1/2 cup pasta cooking water.

Make browned butter sage sauce

In a large skillet over medium heat, melt 4 tbs butter. Allow butter to foam and brown lightly, swirling pan frequently, about 3–4 minutes, until nutty aroma and amber color. Add sage leaves and cook 30–45 seconds until crisp. Remove skillet from heat and add lemon juice, toasted walnuts, 1/2 tsp kosher salt and 1/4 tsp pepper. Stir to combine.

Combine everything

Add cooked ravioli to the skillet with brown butter and gently toss to coat, adding reserved pasta water 1–2 tbs at a time if the sauce needs loosening. Add wilted kale, roasted Brussels sprouts and sweet potatoes to the pan and gently fold to combine, warming vegetables through. Taste and adjust seasoning.

Serve

Divide ravioli and vegetables among 4 plates. Spoon remaining browned butter and crispy sage over each portion. Finish with grated Parmesan and a light sprinkle of walnuts for crunch. Serve immediately.