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Long time I wanted to make pasta or ravioli from scratch at home but never dared to try. But today had an opportunity to make it at home from scratch. The inspiration came from celebrity chef Michele Ragussis, where I was cooking with my husband through zoom communication with her guidance. In my mind, making pasta was really a hard process, but when I made it, I realized it is not really complicated. It's delightful, and the taste is way better than the store bought. If I can make it, anyone can make it. Here, I will tell you the step by step processes.



2 cups of all-purpose flour

3 eggs +1 more egg for egg wash = total of 4 eggs

1 teaspoon salt

2 tablespoon of extra virgin oil

600 grams of butternut squash (peeled and cubed)

1/2 cup ricotta cheese

1/2 cup + 1/4 cup parmesan cheese

1 teaspoon freshly crushed pepper

2 sticks of butter

1/2 bunch fresh sage

1 teaspoon of minced garlic

1/2 cup chopped shallot

1 tablespoon balsamic vinegar

1 teaspoon red chili flakes

2 tablespoons of salt to salt the pasta boiling water.

Step 1: Prepare the Butternut squash.

First, peel the butternut squash and cut it into small dices.

Then boil the diced squash in a saucepan on medium heat until they are soft and fork-tender in about 10 mins.

Step 2: Making the Dough

In a stand mixer or a bowl, add flour, oil, salt, and add one egg at a time.

It forms a dough ball, kneading the dough on a clean surface for 10 mins with a little bit of flour.

After ten mins, wrap the dough with plastic wrap and rest the dough for at least 15 mins.

STEP 3: Making the filling

In the meantime, smash or blend the boiled butternut squash with a smasher and add parmesan, ricotta cheese, and crushed pepper and mix well and set aside.

STEP 4: Making the Ravioli

Divide the pasta dough into two parts.

Then take one part of the dough and roll the dough with a rolling pin or uses a pasta machine. Roll out as thin as possible.

Egg wash the bottom layer, then add a tablespoon of filling in every two-finger gap.

Roll out the second portion of pasta dough and lay it on top of the first layer and over the butternut squash and cheese filling. Press between two fillings with a small ring or with your fingers.

Try to push out the air bubbles and cut with a ravioli cutter.

Dust some flour on a sheet pan and keep the ravioli on it, and set aside.

STEP 5: Boil the Ravioli

Take 4 cups of water in a deep saucepan and bring it to boil on medium-high heat.

Put the 2 tablespoons of salt in the boiling water.

Then boil the ravioli for about 4 to 5 mins.

STEP 6: Making the Brown butter and sage sauce

In the meantime:

Put a saucepan on medium-high heat and melt the butter.

Add garlic and shallots and saute for a few mins.

Let the butter turn brown.

Then add sage, balsamic vinegar, and half a cup of pasta boiled water to it

and mix well. It will turn into a whitish colored sauce.

Then add the boiled ravioli to the sauce and top with parmesan cheese.

Gently mix everything and turn off the heat.

Enjoy the freshly made ravioli.

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