Filling 

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Lightly coat the squash halves with Olitalia Extra Virgin Olive Oil. Season with salt and pepper. Place the squash halves, cut side up, on a baking sheet.
4. Roast in the oven for 45 minutes to 1 hour, or until the squash is tender and can be easily pierced with a knife.
5. Once tender, remove the squash from the oven and let it cool for 10-15 minutes.
6. Peel off the skin and transfer the flesh to a food processor. Blend the squash until smooth.
7. Transfer the purée to a large mixing bowl. Add the Parmigiano Reggiano, egg yolk, sage, nutmeg, kosher salt, and pepper.
8. Stir until well combined.
9. Cover the mixture and refrigerate for at least 1 hour or store in the fridge for up to 3 days.

Assembling the Ravioli

1. Prepare your Caputo Ravioli Dough into 2 thin sheets.
2. Lightly flour your work surface with Caputo "00" Chefs Flour and begin to work with one dough sheet at a time.
3. Place a small spoonful of the chilled butternut squash purée (about 1 teaspoon) onto the sheet, spacing the dollops about 1 inch apart.
4. Place the second dough sheet over the filling and press down gently around each dollop to seal, making sure to remove any air bubbles, and creating the shape of your ravioli.
5. Cut out the ravioli using a knife, fork, or ravioli cutter, ensuring the edges are sealed well.
6. Repeat until all the desired ravioli are formed.

Brown Butter Sage Sauce

1. In a medium saucepan, melt 1 stick (1/2 cup) of butter over medium heat.
2. Once the butter is melted and starts to foam, stir continuously. Continue to cook until the butter turns a golden brown color and has a nutty aroma.
3. Add a few fresh sage leaves to the browned butter and cook for an additional 1-2 minutes, allowing the sage to infuse its flavor. Be careful not to let the butter burn; you want it to be golden brown, not blackened.
4. Optional: In a separate pan, cook 2 to 2.5 ounces of diced pancetta over medium heat.
5. Sauté the pancetta until it becomes crispy. Using a slotted spoon, remove from the pan and add into your brown butter sage sauce.
6. Remove your sauce from the heat and begin to cook your ravioli.

Cooking the Ravioli

1. Bring a large pot of salted water to a boil.
2. Gently drop the ravioli into the boiling water in batches, being careful not to overcrowd the pot.
3. Be sure to remove any ravioli if they break, and gently stir them as to prevent sticking.
4. Cook for 2-4 minutes, or until the ravioli float to the surface and are tender.
5. Once cooked, transfer into the brown butter sage sauce, with a cup of pasta water.
6. Gently stir the ravioli, butter, and water together to create an emulsified sauce.
7. Sprinkle some Parmigiano Reggiano on top, serve, and enjoy!

Notes:

• A trick to see if your pasta dough is thin enough... Place it over a wooden cutting board, if you can see the grain, you are good to go!
• You can prepare the filling in advance and store in the refrigerator for up to 3 days.
• If your dough sheets aren’t sticking, brush some water along the edges to help them stick!
• Save your left over Ravioli in the freezer.
• Do not thaw frozen Ravioli, cook for an extra 2-3 minutes from frozen.