“Dodged a Bullet” Hand-made Squash Stuffed Ravioli

Make your own ravioli dough from scratch or use wonton wrappers, *see Chef's Note below.

If you make the pasta dough from scratch start here: Combine the flour and salt in a large bowl; shape into a mound and make a well in the centre. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Wrap dough and let sit for approximately 30 minutes 30 Minutes for the gluten to bind together.

Preheat oven to 450 F. Cut the squash into chunks, remove seeds and brush with the olive oil. Bake for 30 minutes 30 Minutes until very soft. Set aside to cool.

Scoop out the squash and combine with cookies, egg yolk, cheese, nutmeg, vinegar, salt and pepper to taste. Cool completely.

Divide dough into 6-8 small pieces (place reserved dough on a plate with cut edges sitting in olive oil so that they don’t dry out), cover with a towel. Dust the counter or large chopping board with flour. Shape the dough into rectangle shapes (same shape as a deck of cards) and dredge lightly in flour. Roll each piece one at a time, through the pasta machine, 2 or 3 times at its widest setting first. Pull, stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Continue to roll through again, narrowing the setting each time, the dough should be paper-thin, about 1/8-“ thick.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta. Drop 1-2 teaspoons of the Roasted Butternut Squash across the bottom 1/2 of the pasta sheet closest to you, about 2-inches apart. Brush the top surface above the squash (just below the fold) and in between each filling with the egg wash (which acts as a glue). Fold the top 1/2 over the filling like a blanket (pulling down towards you). With fingers, gently press out air pockets around each mound of filling – starting at the top and then around each mound (get as much air out as possible). Then brush egg wash along the bottom of the pasta, finish sealing across the bottom to get air out. Use a pasta or pizza cutter or sharp knife to cut each pillow into squares (or whatever shape you prefer). Place ravioli on a baking pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

Cook the ravioli in plenty of boiling salted water until al dente for 2-3 minutes 2 Minutes; they'll float to the top when ready, be careful not to overcrowd the pot. Lift the ravioli from water with a slotted spoon, drain really well. Bath the ravioli in your favourite sauce or all three sauces (that follow) to lightly coat and serve.

Melt butter in a 12 to 14-inch saute pan and continue cooking until the butter is a golden brown color, about 1 minute 1 Minute to make a beurre noisette (literally, "hazelnut butter" or brown butter).

Add sage leaves and remove from heat. (Caution: stand back as you GENTLY place the sage leaves into the butter; there will be some splattering). Add lemon juice and set aside. Drain the pasta and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.