Fire-Roasted Butternut Squash Ravioli

Roast the squash. Place the whole butternut squash directly in a fire pit or over hot coals. Roast, turning occasionally, until charred on the outside and the internal temperature reaches 205–212°F, about 45–60 minutes (char on the outside is good, but if it is too much, make a hole in the coals and surround the squash so it isn’t making direct contact). Let cool slightly, then scoop out the flesh. 

Make the filling. In a food processor, combine roasted squash, ricotta, brown sugar, Parmesan, and olive oil. Blend until smooth. Season with salt and pepper. Place into a piping bag and set aside.  

Make the dough. On a clean surface, mound the flour and make a well in the center. Add the eggs, yolks, and olive oil. Gradually whisk the eggs with a fork, pulling in a little flour at a time until it forms a shaggy dough. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes. 

Roll and shape ravioli. Cut the dough into quarters and roll each piece into thin sheets using a pasta roller or rolling pin. Place teaspoons of filling along one sheet, cover with another sheet, and press to seal. Cut into squares or rounds. Pro tip: Use a ravioli press for consistency. 

Cook the ravioli. Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float, 3–4 minutes. Reserve ½ cup pasta water before draining. 

Make the sauce. In a large skillet, melt butter over medium heat. Add garlic and sage, cooking until the butter foams and turns golden brown, about 3–4 minutes. 

Finish the dish. Add cooked ravioli to the skillet with a splash of pasta water. Toss gently to coat in the sage butter. 

Serve hot, topped with extra Parmesan.