Butternut Squash Ravioli

Filling:

1. Gently press the squash with paper towels to remove any excess moisture.
2. In a large bowl, combine the butternut squash, ricotta cheese, Parmesan, egg yolk, salt and pepper until well mixed.

Pasta Recipe:

1. Sift flour and salt onto a large, clean, wooden surface.
2. Shape into a mound, then make a large well into the middle of the flour.
3. In a large measuring cup add the eggs, egg yolks and olive oil.
4. Whisk well until well blended with a fork.
5. Pour into the middle of the flour well.
6. Using the fork whisk more and more of the flour into the center of the eggs until all the flour is mixed in.
7. Note: this will take 5-6 minutes of mixing with the fork.
8. If the dough is sticky add a bit of flour, if the dough is too stiff add a tablespoon of water at a time.
9. Knead for 5-6 minutesuntil smooth and elastic.
10. Form into a disk and wrap well with plastic wrap.
11. Let rest for 30 minutes (when you press into the dough with your finger it shouldn't spring back).
12. Cut the dough into 4 pieces.
13. Wrap the remaining 3 pieces to prevent it from drying out.
14. Roll out the dough with a floured rolling pin into a large square or rectangle to 1/16" thickness, thin enough to see your almost see your hand underneath it.
15. You should have a long sheet about 5-6 inches wide.
16. Add the filling mixture, a heaping teaspoon of filling, to half of the first sheet placing the filling three inches apart in a grid.
17. Brush water between the filling with a pastry brush or simply wipe with your finger.
18. Fold the half without the filling over the half with the filling and press gently down to form the ravioli, working to avoid bubbles forming in the filling area.
19. Cut the ravioli into squares with a pastry cutter. Repeat with remaining pieces of dough.

To Cook:

1. Bring a large pot of water to a boil.
2. Add pasta to boiling water (preferably salted water).
3. Cook for 1-2 minutes or until 30 seconds after the pasta is floating to the top.

Brown Butter Sage Sauce:

1. In a large skillet over medium heat, melt butter and cook until foamy.
2. Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 2-3 minutes.
3. Keep cooking until the milk solids start to brown and sink to the bottom of the pan. (*See note)
4. Add garlic, and sage and cook until fragrant, 20 seconds then remove pan from heat. 
5. Add in brown sugar, salt and black pepper.
6. Cook, stirring often, for 15 seconds until fragrant.
7. Add in the freshly cooked ravioli.
8. Stir to coat and garnish with parsley and parmesan cheese before serving.