- 20 Ounces peeled and cubed butternut squash
- Olive oil, to taste
- Salt and pepper, to taste
- 2 Tablespoons mascarpone
- 1 Teaspoon nutmeg
- All-purpose flour, for dusting
- 8 sheets fresh pasta
- 4 Tablespoons unsalted butter
- 2 shallots, diced finely
- 6 sage leaves
- Grated Parmesan cheese, to taste
Preheat the oven to 375 degrees.
Line a baking sheet with aluminum foil. Spread the squash cubes out evenly on the baking sheet and coat with olive oil, salt, and pepper to taste. Roast in the oven for 40 minutes. Remove from the oven and let cool slightly.
Place the squash cubes, mascarpone, and nutmeg, in the bowl of a food processor. Season with salt and pepper, to taste, and pulse until well combined and smooth.
To form the ravioli, dust the work surface with flour to prevent sticking. Cut each pasta sheet into even quarters. Place a small dollop of squash filling in the center of 1 piece of pasta. Brush the edges of the pasta sheet with water, as well as the edges of a second pasta sheet. Top with a second pasta sheet and seal together with the tines of a fork. Repeat until the pasta is used up.
Bring a large pot of salted water to a boil over high heat. Cook the ravioli a few at a time until al dente, about 3 minutes.
Meanwhile, in a large pan, melt the butter. Cook the shallot in the melted butter. Once shallot is mostly cooked, add the sage leaves and cook until crispy. As they finish cooking, place the ravioli in the pan with the sage butter and toss to coat.
Top with grated Parmesan and serve immediately.