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1
For the pasta dough: Mix both flours together in a bowl.
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2
Make a fountain in the center and add the eggs, olive oil and some salt.
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3
Mix with your hands, adding just enough water for the dough to bind.
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4
You want to have a ball of dough that is fairly hard and a little dry, so add very little water.
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5
Cover with a towel and let set for an hour or so.
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6
For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet.
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7
Take 100g of the butter and divide it among each cavity of the squash.
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8
Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper.
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9
Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
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10
With a large spoon, scrape the squash off the skin into a bowl and set aside.
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11
Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
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12
In a large saucepan on medium heat, heat up the olive oil.
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13
Add the onion and saute until golden brown.
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14
Then add the garlic and sage and sweat a little longer.
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15
Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree.
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16
Move to a food processor and pulse briefly to remove the large chunks.
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17
In a bowl, add the ricotta, season with salt and pepper and add to the squash puree.
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18
Fill a piping bag with the filling.
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19
Roll the dough with your pasta machine.
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20
Using a ravioli mold, fill each ravioli with the butternut squash filling.
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21
Cook the ravioli in a large saucepot with plenty of boiling salted water.
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22
Then saute in the remaining butter.
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23
Enjoy.
