- 2 cups (10 ounces) all-purpose flour, plus extra if needed
- 3 large eggs, beaten
- 1 pound butternut squash, peeled, seeded, and cut into 1-in chunks (3 cups)
- 4 tablespoons unsalted butter
- 1 tablespoon brown sugar
- Salt and pepper
- Pinch ground nutmeg
- 2 ounces Parmesan cheese, grated (1 cup) (do in food processor)
- All-purpose flour
Hazelnut Brown Butter Sauce
- 8 tablespoons unsalted butter, cut into 4 pieces
- ¼ cup coarsely chopped hazelnuts
- 2 tablespoons minced fresh sage leaves
- 2 tsp lemon juice
- Shaved parmesan
For the egg pasta:
Pulse flour in food processor to aerate. Add eggs and process until dough forms rough ball, about 30 seconds. (If dough resembles small pebbles, add water, 1/2 tsp at a time; if dough sticks to the side of the bowl, add flour, 1 tbsp at a time, and process until dough forms a rough ball).
Turn out the dough ball and any small bits onto counter and knead by hand until dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside to relax for at least 15 minutes or up to 2 hours.
For the ravioli:
Microwave squash in a covered bowl until tender and easily pierced with fork, 10 to 15 minutes. Drain squash well and transfer to a food processor. Add butter, sugar, 1/4 tsp salt, and nutmeg, and process until smooth, 15 to 20 seconds. Transfer to bowl, stir in parmesan and 1/8 tsp pepper, and refrigerate until no longer warm, 15 to 25 minutes.
Dust 2 large rimmed baking sheets liberally with flour. Divide pasta dough into 5 even pieces and cover with plastic wrap. Working with 1 piece dough, roll out using pasta machine. (I did to thickness 7 or 8 setting on the machine.)
Using pizza wheel or sharp knife, cut pasta sheet into long rectangles measuring 4 inches across. Place generous 1-tsp dollops or filling over bottom half of the dough, spaces about 1 1/4 inches apart. (If dough edges seem dry, dab with water). Fold top of pasta over filling and press layers of dough together securely around each filling to seal. If you are very fancy, then use a fluted pastry wheel to cut ravioli apart and trim edges, otherwise just a knife like a normal person.
Transfer finished ravioli to floured baking sheet and cover with damp dish towel. Repeat with remaining pasta and filling. (Towel-covered baking sheets of ravioli can be wrapped with plastic wrap and refrigerated for up to 4 hours. Ravioli can also be frozen for up to 1 month; do not thaw before boiling).
For the sauce:
Before cooking ravioli, cook butter, hazelnuts, sage and 1/4 tsp salt in 10-inch skillet over medium-high heat, swirling pan constantly, until butter is melted, has golden brown color, and releases nutty aroma, about 3 minutes. Off heat, stir in the lemon juice.
Bring 4 quarts of water to boil in large pot for ravioli. Add 1 tbsp salt and half of the ravioli. Cook, stirring often and lowering heat if necessary to keep water at a gentle boil, until ravioli are tender, about 2 minutes (3 to 4 minutes if frozen). Using slotted spoon, transfer cooked ravioli to warm serving platter, spoon some butter sauce on top, and cover with aluminum foil to keep warm. Return water to boil and repeat with remaining ravioli. Swirl 2 tbsp of ravioli cooking water into remaining sauce, then pour sauce over ravioli. Top with shaved parmesan and serve immediately.
Source: ATK Complete Vegetarian Cookbook