Homemade Pumpkin and Sage Ravioli with Brown Butter

Combine flour and salt in a large bowl. Make a well in the center, crack in the eggs, and add the olive oil. Gradually mix with the flour, then knead until a smooth, elastic dough forms (about 10-15 minutes). Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Preheat oven to 200°C (400°F). Cut the butternut squash into cubes, drizzle with a little olive oil, season with salt and pepper, then roast until tender (about 20-25 minutes). Let it cool, then mash or blend until smooth. Mix the pureed pumpkin with ricotta, grated Parmesan, chopped sage, nutmeg, salt, and pepper. Taste and adjust seasoning if needed.

Divide the dough into 2-3 portions. On a floured surface or using a pasta machine, roll out the dough very thinly (about 1-2 mm thick). Place small mounds of filling onto one half of a dough strip, about 3-4 cm apart. Moisten the edges of the dough with water, then fold the other half of the dough over. Press out any air around the filling, then cut out the ravioli shapes using a ravioli cutter or knife. Repeat with the remaining dough and filling.

Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches and cook for 3-4 minutes, until they float to the surface and are tender. Drain and set aside.

In a skillet, melt the butter over medium heat. Cook, stirring constantly, until it turns golden brown and smells nutty (about 5-7 minutes). Add the fresh sage leaves and fry for another 1 minute. Pour the brown butter over the cooked ravioli, sprinkle with extra grated Parmesan and freshly ground black pepper. Serve immediately.