Butternut Filled Ravioli

By draingal

Ingredients

• small pumpkin or butternut squash (about a pound)
• 2 tbsp. extra-virgin olive oil
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• 1/2 tsp. freshly grated nutmeg
• 2 tbsp. balsamic vinegar
• kosher salt and pepper to taste
• 1/2 lb. pasta dough
• 8 tbsp. unsalted butter
• 1 large amaretto cookie

Preparation

Step 1

Heat the oven to 350 degrees. Cut squash in half, remove seeds, drizzle with olive oil, and place on a baking sheet.
Roast for 25 to 35 minutes, or until very soft.
Remove from oven, let cool, then scoop out flesh from skin. In a large bowl, combine cooled squash, cheese, nutmeg, and salt and pepper. Stir well to combine. Roll out pasta dough to the thinnest setting on a pasta machine.
Using a biscuit cutter, cut our 2" circles.
Pipe or carefully spoon a rounded tablespoon of filling on to the center of half of the rounds, then cover each with a second pasta round. Press edges together firmly to seal.
Bring 6 cups of water to a boil (with 2 tbsp. of salt) and cook for 2 minutes. While pasta cooks, melt butter in a sauté pan until it foams. Add 2 to 4 tbsp. of pasta cooking water to butter, and whisk to emulsify. Drain pasta and add to butter. Add sage and toss gently for 1 minute over medium heat to coat pasta with sauce. Grate cheese and cookie over each and serve immediately.