Filling

• 12 - 16 oz butternut squash
• ½ cup parmigiano
• 6 oz ricotta
• Salt and pepper
• ½ tsp nutmeg
• ¼ cup fermented chili paste
• 1 clove black garlic or regular garlic‍

‍Sage-Microgreen Pesto

• 2 cups micro broccoli
• 3 Tbsp fresh sage leaves
• 2 cloves garlic 
• ⅓ cup toasted walnuts
• 1 Lemon
• ½ teaspoon sea salt
• ½ teaspoon freshly ground pepper
• ¼  cup extra virgin olive oil
• ½ cup freshly grated Parmesan cheese
  

Pasta Dough 

• 3 whole eggs, 3 egg yolks
• 2 ¾ cup 00 flour 
  

Brown-butter sauce 

• 1/ 2 cup unsalted butter
• 1/ 4 cup toasted walnuts
• 1/ 4 cup fresh sage
• 2 tsp honey 
• Salt & pepper to taste
• Parmesan, freshly grated, for serving

Make the pasta dough 

1. Transfer the flour to a large bowl.. Make a well with your fist in the center of the flour so you can see the bottom of the bowl. 
2. Add the eggs to the well and, using a fork, gradually incorporate the flour into the liquid in a circular motion until a thick batter forms. 
3. When the mixture is too thick to continue whisking with the fork, incorporate the remaining flour by folding and pressing it into the center of the well with your fingers. Transfer the dough to a flat surface, along with any remaining loose flour and flaky pieces. 
4. Knead the dough for 5-10 minutes. If the dough still feels dry after the first few minutes of kneading, add small amounts of water with your fingertips and continue kneading until smooth. If the dough is very sticky, dust its surface with a light layer of flour. 
5. After about 10 minutes, the dough should be smooth and firm. Wrap it tightly in plastic and allow it to rest at room temperature for about 30 minutes.

Make the pesto

1. In a food processor, pulse sage and microgreens, garlic, walnuts, lemon juice and zest, salt and pepper until smooth. With the motor running, slowly pour in olive oil. Turn off the motor and stir in Parmesan cheese. Set aside for the pasta filling. 

Make the filling

6. Preheat the oven to 400 F. Slice and seed the butternut squash lengthwise. Lightly cover the squash evenly with olive oil, salt, pepper and fermented chili paste. Lay face down on a baking sheet and cook in the oven until tender, about 15-20 minutes. Remove from the oven and let cool. 
7. Once the squash has cooled, remove from the baking sheet and scoop the meat into a blender, along with the ricotta, nutmeg, garlic, and parmesan. Blend until smooth and season with salt and pepper. Add ⅓ cup of the sage pesto and swirl into the filling. Scoop the filling into a piping bag. place in the fridge until ready to use. 

Shape the pasta

8. Divide the pasta dough into 4 pieces. Working with one piece at a time and keeping the rest of the dough covered, roll the piece of dough out on a floured surface until it’s fairly flat.
9. Using a pasta machine, roll the dough into thin sheets starting on the widest setting, and rolling once through every setting until setting 5. The dough should be thin, but not paper thin.
10. Place the sheet of dough back onto a floured surface and cut in half crosswise. Fill one side of dough with a small dollop of filling. Place the other sheet of dough on top and release any air pockets around the filling. Press firmly on all sides to seal the dough. Use a ravioli cutter to cut squares about ½” around the filling.
11. Set the cut ravioli onto a lightly floured sheet pan and cover with a towel. Repeat this process with the remaining pieces of dough.

Make the sauce

1. Add the butter to a large sauté pan over medium heat until fragrant and starting to brown. Add the honey and sage leaves. Let melt and come to a simmer.
2. Simmer for a minute or two, stirring often, then add in the walnuts. Cook for a few seconds longer and season with a pinch of salt.
3. Cook the ravioli in a large pot of salted boiling water for 5 minutes until soft and cooked through. 
4. Add the ravioli and gently toss with the sauce and pasta water. Serve the ravioli with the sauce spooned over top and optionally add dollops of the remaining pesto to top.