Squash and provolone ravioli – Ravioli di zucca e provolone

For the ravioli dough:

Pour the flour on a work surface, create a fountain in its center and break the eggs. Add the salt and start beating the eggs with a fork, gradually incorporating the flour. 

When you are no longer able to incorporate the flour, start kneading with your hands until you get a smooth and elastic dough (about 15 minutes). If it gets too hard, pour a drop of water and mix everything. 

Wrap the dough in a plastic film (or put it in an airtight container) and let it rest at room temperature while you prepare the ravioli filling (for about 30 minutes).

For the ravioli filling:

Wash and cut the butternut squash into 1/2 inch slices (leave the skin on). Place them on a baking sheet lined with parchment paper and cook them in the oven at 400°F for 30-40 minutes, or until squash is completely soft. Once ready, let the squash cool down. 

Remove the skin from the butternut squash slices and cut them into smaller pieces. Put them in a mixer and mix well with salt, nutmeg, ground pepper, freshly grated parmesan, and provolone cheese.

To form ravioli:

Remove the dough from the plastic wrap and divide it into 3 pieces. With the help of a pasta maker or a rolling pin, roll out each piece into one thin sheet, one part at a time (keeping the rest in the plastic wrap until ready to work). If you use the pasta maker, start out using the widest setting. Fold and roll the strip of dough a few more times until the strip of dough is smooth. Move the roller to the next narrower notch and feed the strip through twice, sprinkling it with flour if necessary to keep it from sticking. Continue this process until the second narrowest notch on the machine.

Lay a sheet flat and divide it into two equal parts (cutting vertically, along the short side). On one of the two parts, place a few spoonfuls of squash filling in two rows, with gaps in between. Brush the second sheet of pasta lightly with some water, place it on top of the filling, and press in between filling. Cut through the filling with a pastry crimper. You can also use the ravioli form: lay the pasta sheet over the ravioli form, then press down the frame to make indents. Fill each hole with a teaspoon of filling. Repeat with the rest of the pasta and filling.

Let the ravioli dry on a working surface dusted with flour for 10-20 minutes. 

Meanwhile, prepare the sauce melting the butter with the oil and frying the sage for 1 minute.

Boil the ravioli in salted water for 4-5 minutes.

Gently remove the ravioli from the water with a skimmer, and place them directly into the pan with the melted butter, oil and sage.

Sprinkle with freshly grated Parmesan cheese and serve.