A Teaching Kitchen favorite and one of our most requested recipes!
Pasta Dough
- 2 cups durum flour
- 6 egg yolks
- 1 egg
- 1 oz. olive oil
- 1 cup water
- 1 tsp. kosher salt
Sage Pesto
- 2 oz. fresh sage leaves
- ½ cup grated parmesan
- 2 cloves garlic
- 1 oz. walnuts
- 4 oz. olive oil
- 1 Tbsp. kosher salt
- ½ Tbsp. pepper
Ravioli Filling
- ½ cup ricotta
- ½ cup mascarpone
- 1 cup sage pesto
- 1 tsp. nutmeg
- ½ tsp. cinnamon
- 1 Tbsp. kosher salt
- ½ Tbsp. pepper
Brown Butter Sauce
- 8 oz. butter
- 1 oz. chopped sage leaves
- 1 butternut squash, peeled, roasted and diced, for serving
Combine all pasta ingredients together. Knead dough, wrap tightly, refrigerate and allow to rest overnight. Finely dice and combine all ingredients for sage pesto. Combine all ingredients for ravioli filling, including sage pesto, and put it in a piping bag. Refrigerate overnight
The following day, peel and dice the butternut squash. Toss in a bit of olive oil, salt and pepper. Bake at 350F for 15 minutes.
While squash is roasting, roll out pasta dough with wooden roller, or to a #6 setting if you have a Kitchen Aid pasta roller attachment. Cut out 1.5-inch circles with circle cutter or cut into 1.5-inch squares. Brush the outer rim of every other circle with egg wash.
Pipe 1 oz. of ravioli filling onto the circles with egg wash. Place the circles without egg wash onto those with filling, sealing the edges.
Bring a pot of salted water to boil and cook ravioli for 5-7 minutes. Once cooked, remove, drain, toss in olive oil, and place on a warm serving plate.
Heat butter in a small pot over low heat until it starts to brown. Remove from heat and stir in sage. Drizzle over pasta and squash and enjoy!
