Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Nutrition

Calories 498, Carbs 68 grams, Fat 18 grams, Protein 20 grams

Ingredients

For the filling:

• 1 small (about 1 pound) butternut squash, cut in ½ inch cubes
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup freshly grated parmesan or pecorino cheese, plus more for garnishing (optional)

For the pasta:

• 2 ¼ cups (10 ½ ounces) whole wheat flour, extra for dusting
• 4 large eggs
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• water, for sealing the raviolis

For the pesto:

• 1 cup fresh basil leaves (or Italian parsley, mint, arugula or any combination)
• 2 tablespoons chopped hazelnuts, pecans or sunflower seeds
• 2 medium garlic cloves
• 2 tablespoons Nutritional yeast
• 1/2 teaspoon crushed red pepper flakes (optional)
• fresh squeezed lemon juice, to taste
• kosher salt, to taste
• olive oil, as needed

Directions

1. To make the filling: Preheat the oven to 425°F. Line a sheet tray with parchment paper or a silicone mat.
2. Toss the butternut squash with the oil, salt, nutmeg and crushed red pepper flakes and arrange in a single layer. Roast for 25 to 35 minutes, until the squash is fork tender and browned on the edges.
3. To make the pasta: Place the flour in a mound on a large cutting board. Use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a wide volcano). Add the eggs in the center of the well, sprinkle in the salt and drizzle the olive oil on top of the eggs.
4. Use a fork to begin whisking the eggs until they are combined, then begin to gradually whisk some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.
5. Use your hands to fold in the rest of the dough until it forms a loose ball. Knead the dough for about 10 minutes or until it is smooth and elastic and springs back when pressed.
6. Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
7. To make the pesto: In the bowl of a food processor or blender place the basil, hazelnuts, garlic, nutritional yeast and crushed red pepper flakes (if using); process on high until the nuts and garlic have been chopped into small pieces. With the food processor or blender still on, slowly drizzle in the olive oil, a little bit at a time, until the desired consistency is reached. Turn the food processor or blender off and taste; add lemon juice, salt, pepper and more crushed red pepper flakes as needed.
8. To finish the filling: In the same food processor used to make the pesto (you don’t even have to wash it if you don’t want to!) place the cooked squash and parmesan cheese in and process until it is a smooth puree. Taste and adjust the seasoning as needed.
9. Bring a large pot of salted water to a boil.
10. To make the ravioli: Divide the pasta dough into 4 pieces. Working with one piece at a time (keep the others covered so they don’t dry out), use a rolling pin or pasta machine to roll the dough into a rectangle that is approximately 2 millimeters thick. Cut into 2 inch wide strips using a fluted pastry cutter, pizza cutter or sharp knife.
11. Spoon 1 tablespoon dollops of the filling on one of the pasta strips, leaving at least an inch between each dollop.
12. Use a pastry brush or your fingers to slightly dampen a circle around the filling then carefully lay another strip of pasta over the top. Press all around the filling to create a seal and then use the cutter to cut into raviolis. Alternatively, you can use a ravioli press if you have one.
13. Once all of the raviolis are formed, drop them into the boiling water and cook for 3 to 4 minutes or until the pasta is just tender. Use a spider or slotted spoon to remove the raviolis and transfer them to a large bowl. Reserve about ¼ cup of the pasta water.
14. Toss the ravioli with 2 ½ tablespoons of pesto, adding a bit of pasta water as needed to help the pesto coat the pasta. Divide between 4 plates and garnish with a little freshly grated parmesan cheese, if desired.