So thanksgiving was just last week, and I ended up with some extra unused produce and herbs. I decided to take what I had and make something comforting and delicious! These ravioli came out great and there really is nothing like fresh pasta! It’s almost therapeutic to make your own dough and watch it transform into such a beautiful meal. The roasted garlic cream sauce is silky and decadent and really pulls the whole dish together. Although this recipe is a bit time consuming, I found it overall to be pretty simple and well worth the little bit of effort it took to make. Let’s get it going!

What You’ll Need:

1 butternut squash

2 sprigs of sage

2 eggs + 1 for an egg wash

2 Tbsp Olive oil

4 Tbsp Butter ( unsalted )

3 Tbsp Water

2 Cups Semolina Flour

Sea Salt

Black Pepper

1 Garlic Clove

2 Cups Heavy Cream

2 Tbsp Cinnamon

1 Tbsp Nutmeg

1 Tsp Hot Pepper Flakes

1 cup of Ricotta

2 Cups Grated Parmesan

For The Ravioli Filling:

1. Preheat your oven to 350°.

2.Cut the squash in half lengthwise.

3. Scoop out the seeds and stringy parts.( discard the string bits, but I sometimes like to keep the seeds & roast them, they make a delicious snack!)

4. Place the squash on a sheet pan and drizzle the cut side up with olive oil and season with salt & pepper .

5. Place the sheet pan in the oven & roast for about 40 minutes or until the squash is fork tender.

6. Let the squash cool, then scoop the insides out and transfer to a large bowl.

7. Combine the squash & ricotta as well as the cinnamon and nutmeg.

8. In a cast iron skillet on medium heat add 2 Tbsp butter. As it begins to foam it will turn from yellow to golden. Swirl the pan occasionally to ensure even cooking.

9. Add your sage and let it crisp up. It only takes a few seconds!

10. Turn the heat off and take out the fried sage leaves.

11. Transfer the browned sage butter into the bowl with the ricotta squash mixture. DONT CLEAN THE SKILLET! You will use this for the cream sauce and the remnants from the sage butter will be incorporated to the cream sauce for added extra flavor!😋

12. Add about a Tbsp salt & Pepper.

13. Combine the mixture well.

For The Pasta:

1. On a clean work surface pour two cups of semolina flour.

2. With your fingers create a small well in the center of the flour.

3. Add 2 beaten eggs, 1/2 tsp salt, 2 Tbsp water & 2 Tbsp olive oil.

4. Kneed the dough for at least 10 minutes, or until dough is smooth, elastic with no dry parts or cracked edges.

5. Wrap dough in a towel and let rest for 20 minutes.

6. After the dough has rested, cut dough into 4 smaller pieces.

7. On a floured surface roll out each smaller piece of dough. *Note: if you do not have a pasta maker, you will need to roll your dough to desired thickness. You don’t want it to be too thick or the ravioli will be too dense. I use the thinnest setting on my pasta maker.

8. After your dough is rolled out, on the thinnest setting of your pasta maker, run your dough through once.

9. Place your sheets of pasta on your work surface and brush with egg wash.

10. Take about a tsp of filling per ravioli, and place it on a sheet of pasta leaving about an inch in between. Take another sheet and place on top.

11. Press firm on the edges of each of the the ravioli fillings to seal.

12. Using a knife or pizza cutter cut the individual ravioli out.

13. Seal the edges one last time to ensure filling is secure and edges are tightly pressed. They don’t have to look beautiful, but they sure will taste amazing.

14. Bring a large pot of salted water to a rapid boil. *While the water boils make your cream sauce.

15. Put ravioli in boiling water and cook for about 6-8 minutes. Ravioli will float to top.

For The Roasted Garlic Cream Sauce:

1. Take a whole clove of garlic and cut it in half.

2. Drizzle the garlic with olive oil and place in foil.

3. In a 350° oven roast the garlic for about 15 minutes.

4. Squeeze the garlic out, it should be smooth like butter. If there are some more solid parts chop it up.

5. In the same pan you used for your brown butter, on medium heat melt 2 Tbsp butter.

6. Add your heavy cream and bring to a light boil. Stir with a wisk frequently.

7. Add your garlic and Parmesan to the skillet. Continue to stir and reduce heat to a simmer.

8. Season with salt pepper & hot pepper flakes. Continue to cook and reduce to thicken the sauce. Keep stirring!

9. Transfer your ravioli directly from the boil pot to the sauce. Any pasta water that comes along is welcome!

10. Toss the ravioli in the cream sauce. If you find that your cream sauce is too loose, add more Parmesan until you get the consistency you desire. It should be thick enough to coat the ravioli and stick to them. If it doesn’t coat and stick, it’s too loose. Keep stirring as you add the Parmesan.

Serve & Enjoy!