Butternut Squash Ravioli for 4 Servings

Instructions:

1. Toss cubed squash with oil and salt. Roast at 400°F (200°C) for 25-30 minutes until the edges are mahogany-colored and tender.
2. Process the roasted squash in a food processor until completely smooth.
3. Fold in the strained ricotta, Parmesan, melted butter, and nutmeg. Season with salt and pepper. Set aside to reach room temperature.
4. Create a flour mound on a clean surface. Make a well in the center and add eggs, salt, and olive oil.
5. Using a fork, whisk the eggs, gradually pulling flour from the inner walls until a shaggy dough forms.
6. Work the dough by hand for 8-10 minutes until it feels smooth and springs back when poked.
7. Wrap the dough tightly in plastic wrap and let it sit at room temperature for 30 minutes to relax the gluten.
8. Roll the dough through a pasta machine or with a rolling pin until thin sheets are formed.
9. Place small mounds of filling on the dough sheet, cover with another sheet, and seal tightly, removing air bubbles.
10. Cut into individual ravioli using a ravioli cutter or fluted pastry wheel.
11. Boil ravioli in salted water until they float to the surface.
12. Melt butter in a pan over medium heat until it browns and smells nutty. Add sage leaves until crisp, then stir in lemon juice.
13. Toss ravioli in the brown butter sauce and garnish with toasted pepitas.