These delicate pasta pillows are filled with creamy, roasted butternut squash and mascarpone cheese, then tossed in sage-infused butter for the perfect finish.

Preparation

To make the pasta dough, combine flour and salt in a mixing bowl. Add egg and mix with your hands or a wooden spoon until dough comes together, about 1 minute. Turn dough out onto a floured surface and knead for 2–4 minutes. Form dough into a ball and flatten into a disk about 1 inch thick. Wrap in plastic and let rest at room temperature for at least 1 hour.

Preheat oven to 425°F.

For the filling, halve butternut squash lengthwise, remove seeds, coat with 2 tablespoons olive oil, and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and bake until fork-tender, about 45 minutes, then let cool.

In a sauté pan, sauté shallots in ½ tablespoon oil, then let cool.

Scoop out flesh from roasted squash and puree in a food processor. Combine 1½ cups of the squash puree with shallots and mascarpone and mix to incorporate. Taste mixture and season with salt and pepper as desired.

Roll out pasta dough into sheets on a pasta roller or with a rolling pin until it reaches desired thickness.

To assemble ravioli, lay out a sheet of pasta, then top with dollops of squash mixture (a little less than 1 tablespoon each) across the length of the bottom. Using a damp finger, wet the edges around the filling, then fold the top part of the pasta over the filling and press down to seal. Use a knife to cut the pasta into squares and crimp the edges with the tines of a fork. Repeat with remaining pasta sheets.

Bring a large pot of salted water to a boil. In a sauté pan, heat butter and sage over medium-high heat. In batches, drop ravioli into boiling water and cook for 2–3 minutes. Scoop ravioli out with a skimmer or strainer, then toss in the sauté pan with butter and sage to coat. Repeat with remaining ravioli. 

Serve ravioli garnished with shaved Parmesan.