Pumpkin Ravioli

Ingredients

• 2.5 pounds kabocha squash – seeded and cut into wedges
• 1 tbsp extra-virgin olive oil
• 2 cups 00 flour
• 3 large eggs
• 1 egg yolk
• 2 ounces amaretti cookies – finely crushed
• 2 tbsp mostarda di frutta – finely chopped
• 0.75 cups Parmigiano-Reggiano cheese – finely grated
• 1 tsp fine sea salt
• 0.25 tsp ground black pepper
• 0.5 tsp ground nutmeg
• 0.25 cups all-purpose flour – for dusting
• 1 egg – beaten (for sealing)
• 4 quarts water – for boiling
• 1 tbsp kosher salt – for boiling water
• 6 tbsp unsalted butter
• 12 leaves fresh sage leaves
• Parmigiano-Reggiano cheese – finely grated (for serving)

Instructions

1. Heat the oven to 400°F. Arrange the kabocha squash wedges on a parchment-lined sheet, drizzle with extra-virgin olive oil, and roast until very tender and caramelized at the edges, 40–55 minutes; let cool, then scoop the flesh into a bowl and mash until smooth.
2. Mound the 00 flour on a clean work surface and make a wide well. Crack the large eggs into the center and whisk with a fork, gradually drawing in flour until a shaggy dough forms; knead until smooth and elastic, 8–10 minutes. Wrap and rest at room temperature for 30 minutes.
3. For the filling, measure 2 packed cups of the mashed squash into a bowl, then add the finely grated Parmigiano-Reggiano cheese (0.75 cups), finely crushed amaretti cookies, finely chopped mostarda di frutta, egg yolk, fine sea salt, ground black pepper, and ground nutmeg. Stir until thick and cohesive; cover and refrigerate 20–30 minutes to firm.
4. Cut the rested dough into 2 pieces. Working with one piece at a time, keep the other wrapped. Lightly dust the machine and work surface with all-purpose flour and roll the dough into thin sheets (about 1/16 inch), finishing on the second-thinnest setting.
5. Lay one sheet on the counter. Spoon 1-teaspoon mounds of filling in two staggered rows, leaving about 1.5 inches between mounds. Brush around the mounds with the beaten egg (for sealing). Top with a second sheet, press out air around each mound, and seal firmly. Cut into squares with a knife or wheel and crimp edges; transfer to a floured tray. Repeat with remaining dough and filling.
6. Bring the water to a rolling boil in a large pot and add the kosher salt. Boil the ravioli in batches until they float and the pasta is tender but still al dente, 2–4 minutes; lift out with a spider, letting excess water drip off.
7. Meanwhile, melt the unsalted butter in a wide skillet over medium heat. Add the fresh sage leaves and cook, swirling, until the butter foams and turns light hazelnut brown and the sage is crisp, 3–4 minutes; remove the skillet from heat.
8. Add the drained ravioli to the skillet and toss gently in the sage butter over low heat for 30–60 seconds to coat.
9. Divide among warm plates and finish with Parmigiano-Reggiano cheese (for serving). Serve immediately.