1 recipe homemade pasta dough
1 lb butternut squash
4 T butter
1 T brown sugar
dash salt and nutmeg
1 c grated parmesan cheese
freshly grated black pepper
One pound of butternut squash is about a 1/2 medium squash. Peel, seed, and cut into 1-inch chunks. Place in large glass bowl, cover tightly with plastic wrap, and microwave on high until squash is tender, 10-15 minutes. While the squash is cooking, make the fresh pasta dough, cover with a damp towel and set aside to rest.
Drain the squash and transfer to a food processor. Add butter, sugar, salt and nutmeg and process until smooth. Stir in cheese and pepper, and refrigerate until the filling is no longer warm, 15 to 25 minutes.
Make the ravioli, filling each with no more than 1 tsp filling. Transfer finished ravioli to floured baking sheets, cover with damp kitchen towel, and refrigerate until all the ravioli is made. Ravioli can be frozen at this point: tightly wrap towel covered baking sheets in plastic, and freeze until firm, about 2 hours. Transfer frozen ravioli to ziploc bags and keep frozen until needed.
browned butter sauce
1/2 c butter
1/4 c hazelnuts, chopped
2 T minced fresh sage
2 tsp lemon juice
1/2 c grated parmesan cheese
Heat butter, hazelnuts, and sage in a skillet and cook until butter is golden brown, about 3 minutes. Take off the heat, and stir in lemon juice. Bring 4 quarts of water to a boil; add 1 T salt and half the fresh ravioli. Cook until tender, about 2 minutes (4 to 5 if frozen). Remove with slotted spoon and cook remaining ravioli. Drain well, pour browned butter sauce over, and sprinkle with parmesan cheese to serve.
