Butternut Squash Ravioli in Sage Brown Butter Sauce

Step 1: Roast the Filling

1. Preheat oven to 425°F.
2. Place the butternut squash and shallot on a baking sheet. Add the Roasted Garlic Sea Salt, Herbes de Provence Blend, and Rosemary Olive Oil. Toss until evenly coated.
3. Cover loosely with foil and roast for 35 minutes, or until the squash is tender
4. Remove from the oven and allow to cool completely.

Step 2: Prepare the Filling

1. Remove the skin from the roasted shallot.
2. Transfer the squash and shallot to a food processor.
3. Add the mascarpone, Parmesan cheese, and half of the pine nuts.
4. Process until smooth and creamy.
5. Taste and adjust seasoning with additional salt, pepper, or Parmesan if desired.
6. Cover and refrigerate until ready to assemble the ravioli.

Step 3: Make the Pasta Dough

1. Mound the flour on a clean work surface and create a well in the center.
2. Add the egg yolks and whole eggs to the well.
3. Using a fork, whisk the eggs while gradually incorporating flour from the edges.
4. Continue mixing until a shaggy dough forms.
5. Knead the dough for about 10 minutes, or until smooth and elastic.
6. Cover and let rest at room temperature for at least 30 minutes.

Step 4: Roll the Pasta

1. Divide the dough into 8 equal pieces.
2. Working with one piece at a time, keep the remaining dough covered.
3. Flatten the dough into a rectangle and pass it through a pasta machine set to the widest setting.
4. Continue rolling, gradually reducing the thickness setting one notch at a time, until the dough reaches the second-thinnest setting.
5. Repeat with the remaining dough pieces.

Step 5: Fill and Shape the Ravioli

1. Transfer the chilled filling to a piping bag fitted with a 1/4-inch tip.
2. Lay a pasta sheet on a lightly floured surface.
3. Starting about 1 inch from the edge, pipe teaspoon-sized mounds of filling approximately 3/4 inch apart.
4. Lightly brush water around the filling and along the edges of the pasta sheet.
5. Fold the dough over the filling and gently press around each mound, sealing well and removing any air pockets.
6. Use a fluted cutter or sharp knife to trim the edges and cut between each ravioli.
7. Repeat with the remaining dough and filling.

Step 6: Make the Brown Butter Sage Sauce

1. In a large skillet over medium heat, melt the butter with the Rosemary Olive Oil.
2. Cook, stirring frequently, until the butter begins to brown, about 4 minutes.
3. Add the sage leaves and minced garlic.
4. Remove the skillet from the heat and set aside.

Step 7: Cook and Finish the Ravioli

1. Bring a large pot of generously salted water to a boil.
2. Cook the ravioli for about 2 minutes, or until they float to the surface.
3. Reserve 1/4 cup of pasta water, then drain the ravioli.
4. Return the skillet to medium heat and add the ravioli, reserved pasta water, and remaining pine nuts.
5. Toss gently until the sauce thickens and evenly coats the ravioli, about 3 minutes.

Step 8: Serve

1. Divide among serving plates.
2. Garnish with additional Parmesan cheese and serve immediately. Enjoy!