Parmesan, squash, and sage form a magical combination in this classic Italian pasta. Although it is time consuming to make, the result is well worth your effort. It’s imperative that the squash be dry without a trace of liquid; otherwise, the stuffing will seep out the edges of the ravioli.
To make the filling,
On a lightly floured work surface, unfold the pasta sheet(s). Fold in half lengthwise to mark the center, then unfold it so that it lies flat again. Place teaspoonfuls of the filling
Bring a large pot of salted water to a boil over high heat. In batches, gently slide in the ravioli, being careful not to crowd them. Reduce the heat to medium and cook until tender, 6–8 minutes. Using a slotted spoon, transfer the ravioli to a warmed platter and keep warm.
Meanwhile, in a frying pan over medium-high heat, warm the olive oil. Add the sage and cook until crisp, about 1 minute. Drain on paper towels. Stir the lemon juice into the melted butter and pour over the ravioli. Garnish with fried sage leaves and serve at once.
© 2013 All rights reserved. Published by Weldon Owen.