We have a family tradition of making upwards of 1,000 raviolis in the days following Thanksgiving to eat on Christmas as the first course (full recipe below)
Dough
1. To make the dough, add flour, eggs, olive oil and salt to the bowl of a stand mixer. Next, using a dough hook attachment knead until the dough is smooth and elastic (about 5-10 minutes). Once finished, cover the dough with a towel and let rest at least 30 minutes
2. Cut into pieces and roll dough into pasta sheets
Filling
1. To make the filling, peel and cube the butternut squash then add to a bowl with the whole garlic cloves, salt, pepper, and drizzle of olive oil. Transfer to a baking sheet and cook in the oven on the middle rack for 45 minutes at 400 degrees
2. After finished roasting, add everything from the baking sheet to a food processor with the herbs, parmesan cheese, salt and pepper. Next, slowly add the olive oil until you reach the preferred consistency
Sauce
1. For the sauce, add butter and sage to a pan over medium-low heat stirring occasionally until the butter is browned and fragrant from the sage
Assemble
1. To prepare the raviolis, using the pasta sheets lightly dust a ravioli tray with flour and place the sheet over the tray using the top tray to imprint small indentations for the filling
2. Add about 1 tsp of filling to each ravioli
3. Using a brush dipped in water outline the raviolis to help seal the pasta
4. Add a sheet of pasta over the top of the filling, enough so that it covers the whole tray. Cutting away excess dough. And dust with flour
5. Using a rolling pin, slowly roll over the top of the dough to seal them together and form individual raviolis
Finish
To cook, bring a pot of salted water to a rolling boil and cook until the raviolis float to the top. Finish with the brown butter sage sauce and enjoy!
