I know it's Fall when I see butternut squash in the markets. I hadn't made pasta in a while, so it was time. You can easily buy ready-made fresh pasta sheets as well, so don't let the thought of having to make your own stop you from making ravioli.
For the pasta:
3 cups "00" flour
6 fresh eggs
1 tbsp milk
Make a well with the flour, crack eggs in the middle and add milk. Beat the eggs with a fork slowly incorporating the flour into the mixture. You can do all of this in a large bowl so you don't have to do the scramble of trying to gather the mixture when your well breaks. Knead the dough on a floured surface until it is smooth as a baby's bottom. Separate into 10 equal balls, which were about 2.75 oz each. Roll the dough out into sheets using a pasta roller. I rolled the dough to the #4 setting.
For the filling:
1 small butternut squash
2 oz finely grated gruyere cheese
1/4 cup ricotta cheese
2 oz finely chopped prosciutto
2 tablespoons finely chopped fresh basil
1 tablespoon olive oil
1 tablespoon honey
1/8 tsp freshly grated nutmeg
1/2 tsp kosher salt
freshly ground black pepper
Cut the squash lengthwise and scoop out the seeds. Heat the oven to 400f, place the squash, flesh side down, on a parchment lined baking sheet. Roast the squash for about 25 minutes, until tender. When cool enough to handle, scoop out the flesh and mash.
Add the remaining ingredients and stir well to combine. Refrigerate until ready to fill.
You can make whatever size ravioli you want. Because of the size of my pasta sheets, I decided to make large rounds, 28 of them.
To serve with the ravioli, I simply browned some butter with a few fresh sage leaves. Heat a couple tablespoons of butter for each serving over medium heat. Add the sage leaves and fry until they are wilted. Remove and drain and continue to heat the butter until it begins to brown. Remove from heat.
Boil the ravioli for 3 minutes, drain well. Drizzle the browned butter over top and serve with freshly grated parmagiano reggiano.