Butternut Squash Ravioli

Make the pasta dough

1. Tip the flour onto a clean counter top and make a well in the center. Break the eggs into the well and add the salt and olive oil.
2. Using a fork, whisk the eggs together then slowly start bringing little bits of the flour into the eggs and continue until the dough starts to come together.
3. Knead the dough with your hands until a soft, smooth dough forms (this should take approximately 5mins).
4. Form the dough into a disc then wrap tightly with plastic wrap and allow to rest for 30 minutes at room temperature.

Make the filling

1. While the dough is resting, make the ravioli filling.
2. Halve the butternut squash and scoop the seeds out with a tablespoon.
3. Drizzle the squash with a tablespoon of olive oil and season with salt.
4. Place the squash, cut-side down, on a baking sheet then cover with foil and roast for 20-30 minutes at 400°F/200°C or until the butternut is soft.
5. Remove from the oven then scoop out the flesh and add to a bowl. Add the butter and seasonings then blend with an immersion blender until smooth. Season to taste then allow to cool to room temperature.
6. Transfer the filling to a piping bag.

Form the ravioli

1. Divide the pasta dough into 4 equal pieces.
2. Dust each piece lightly with flour.
3. Roll the pasta dough out with a pasta machine. I use my Kitchen Aid pasta attachment. You want the dough to be thin enough to see the shadow of your hand through but not so thin that it is too delicate and will tear easily.
4. Pipe the filling a few centimetres apart on the strips of pasta dough.
5. Place another sheet of dough over the filling and using your hands, press around the filling to remove any air.
6. Use a ravioli cutter/pasta cutter or a sharp knife and cut around the filling to form your raviolis. You can use a ravioli maker too, just be sure to dust well with semolina flour.
7. Make the sauce according to the recipe instructions.
8. Cook the ravioli in a large pot of salted water for 3-4 minutes until the pasta is cooked then drain with a slotted spoon.
9. Add the cooked ravioli to the sauce and toss gently to coat.
10. Serve the ravioli garnished with small cubes of roasted butternut squash (optional) and crispy fried sage leaves.