1. First thing’s first: Preheat your oven to 400º. Remove skin and seeds from the butternut squash and dice into approximately 1” cubes. Coat the cubes of squash in ¼ cup olive oil (or more if needed) and sprinkle a pinch of kosher salt and pepper on top. Roast on a parchment-lined baking sheet for one hour until brown, crispy, and caramelized. Set aside and let cool.
2. Let’s make the ravioli dough. Whisk together your 3 large eggs (room temperature), 2 tablespoons water, and 1 tablespoon olive oil in a small bowl. In a separate bowl, combine 2 cups all-purpose flour, 1 teaspoon kosher salt, and ¼ teaspoon grated nutmeg. On a clean surface, dump the bowl out the flour mix in a pile. Grab a small bowl and press it into the center of the flour mix. Remove bowl. You have just formed a nice well for egg mixture. Pour your egg mixture into the well, grab a fork, and in a circular motion, begin to pull the flour into the eggs creating a shaggy dough. Once your egg and flour mixture are mostly combined, take the dough into your hands and knead for 8 minutes on a freshly floured surface until a smooth ball of dough is formed. Wrap dough in plastic wrap and let rest for at least 30 minutes.
3. Now onto the filling! Measure 1 ½ cups of roasted butternut squash and place in a mixing bowl. Mash roasted squash with a fork until it’s fairly smooth. Add 1 cup ricotta cheese, ¾ cup grated parmesan cheese, 1 tablespoon orange zest, ¼ teaspoon kosher salt , ¼ teaspoon pepper, and ¼ teaspoon nutmeg to the bowl with the squash and stir until combined. Set aside.
4. Time to roll your dough. Grab your rested ball of dough and place it on a floured surface. Cut the dough in half and set one half aside. Using a rolling pin, roll the dough until it’s 1/16 of an inch thick. If you are using the Five Two Adjustable Rolling Pin (which you should be), this is the thinnest ring on the pin. Cut your rolled dough into 2” squares. Form excess dough into a ball and roll out again, cutting more squares. Repeat until all dough is used.
5. Now for the main event: forming the ravioli. Grab your butternut squash filling and dough squares. Beat one egg in a small bowl and grab a pastry brush. Grab two squares of dough and place a heaping teaspoon of butternut squash filling on one. Brush (or your can use your fingers) the edges of the dough with beaten egg. Place the second square of dough on top of the dough with the filling and press the filling flat, sealing the edges of the dough with the egg mix. I like an organic shape for my ravioli, and I like people to see I made them by hand, so I don’t get too specific with the craftsmanship here. If you like, you can take a knife and trim the edges of your ravioli until they please you. Repeat this process until all dough and/or filling is used up. Place finished ravioli on a parchment-lined tray as you go.
6. We are so close to eating! Bring a large pot of salty water to boil. In a shallow pan, place 1 stick of cubed unsalted butter and 8 sage leaves. Grab your handful of whole walnuts and crush gently in your hand. Add to pan with butter and sage and place on medium high heat. Cook, stirring gently, until butter is browned, nuts are toasty, and sage leaves are crisp. While your butter is browning, place your ravioli into the boiling water for approximately 4 minutes, or until they are fully cooked. They won’t take long. Take your ravioli directly out of the pot of water and place into your pan with the browned butter. Coat your ravioli in the browned butter, sage, and walnuts. Serve immediately with shaved parmesan, salt, pepper and red pepper flakes to taste.

Enjoy!