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1
Roast squash Heat oven to 400F.
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2
Coat a rimmed baking sheet evenly with the oil.
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3
Season cut side of squash with salt and pepper; set squash cut side down on baking sheet.
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4
Roast until tender and cooked through, 30 to 40 minutes.
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5
Mix filling Scoop flesh from squash.
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6
Measure out 1 1/4 cups (save remaining for another use).
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7
Place half the squash in a bowl.
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8
Combine the rest in a food processor with the egg yolk and Parmigiano-Reggiano and season with salt and pepper.
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9
Pulse until smooth, then add this mixture to the reserved squash along with the ricotta, and gently fold to combine.
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10
Cover and refrigerate until well chilled, about 30 minutes.
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11
Fill and shape pasta Follow directions on page 365 to form ravioli.
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12
If not cooking the ravioli right away, freeze them on a baking sheet (covered with plastic wrap) until firm, then store in a resealable plastic bag and freeze up to 2 months.
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13
Frozen ravioli will take 4 to 5 minutes to cook; no need to thaw first.
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14
Boil ravioli Bring a large pot of water to a boil, then add a generous amount of salt.
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15
Working in batches, boil ravioli until they float to the top, 3 to 4 minutes.
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16
Remove with a slotted spoon, shaking off excess water.
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17
Serve Toss ravioli gently with butter.
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18
Divide among plates and serve immediately, topped with Parmesan shavings and sage.
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19
FOLD TOGETHER the cheeses and egg yolk and season with salt and pepper.
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20
Proceed with recipe above.
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21
PREPARE AN ICE-WATER bath.
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22
Bring a large pot of water to a boil, then salt generously and cook spinach until tender and bright green, 3 to 5 minutes.
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23
Drain well, then let cool and thoroughly squeeze out excess liquid in a clean kitchen towel or paper towels.
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24
Finely chop spinach; you should have about 3/4 cup.
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25
Combine spinach, cheeses, and thyme in a bowl.
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26
Stir in egg yolk and nutmeg, and season with salt and pepper.
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27
Proceed with ravioli recipe on page 373.
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28
HEAT THE OIL in a medium skillet over medium heat.
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29
Add shallots and thyme and season with salt and pepper.
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30
Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden brown and softened (reduce heat if browning too quickly), 15 minutes.
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31
Deglaze the pan with sherry, stirring up browned bits from bottom of pan and cooking until completely evaporated.
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32
Fold duck into shallot mixture, then remove from heat and let cool completely.
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33
Mix in egg yolks to combine, then cover and refrigerate until ready to use, up to 4 hours.
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34
Proceed with ravioli recipe on page 373.
