Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
18 oz. butternut squash, cubed
1/3 cup Parmigiano Reggiano, finely grated
4 tbsp. unsalted butter
1/4 cup hazelnuts, crushed
10 (roughly) sage leaves
Preheat oven to 375°F. Place the butternut squash cubes on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes.
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for 30 minutes.
Add the roasted butternut squash and Parmigiano to a blender and blend until smooth. Add the filling to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment).
Place small dollops of the filling along the long edge of the pasta sheet and folder over. Using a flower-shaped ravioli stamp, shape the mezzaluna.
Bring a large pot of water to a boil.
Meanwhile, melt the butter in a sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Add the sage leaves to the brown butter and fry until they are crispy. Remove the pan from heat and set aside.
Once the water comes to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1/2 cup pasta water.
Strain the pasta and add it to the sauté pan with the brown butter and 1/4 cup pasta water. Toss over medium-low heat.
Plate the pasta and top with the crushed hazelnut, crispy sage leaves and balsamic.