A few weeks ago a very dear friend surprised us with a visit. It’s always great to be able to spend time with your loved ones, especially when those reunions are accompanied with delicious food!

And that is exactly what happened!

In quebec we are lucky to have great seasonal activities, and nothing says fall like apple and pumpkin/squash picking. My friend and his family were generous enough to invite us to a lovely dinner after going pumpkin picking the previous day.

Despite having a terrible flu, I enjoyed every bite of that meal, and you know what was the best thing about it? The leftovers, more so since they came in the form of homemade pasta dough and roasted butternut squash purée.

So what was the first thing I did when I was feeling a tiny bit better? If you guessed forcing my hubby to help me roll out some pasta dough then you are right! {There wasn’t that much forcing involved, I swear! He was actually upset I started without him}.

I was so amazed by the texture of this dough, even after 5 days in the freezer it was incredibly easy to work with. So, I obviously harassed my friend for the recipe, and the magic ratio was:
1 egg yolk per cup of flour

The secret is in the flour: use Doppio zero 00 or Tipo 00. The numbering refers to how finely ground the flour is, 00 is the finest sieved flour.

Since the roasted butternut purée was flavored with nutmeg, cinnamon, and small chucks of parmesan, I simply dressed my ravioli with sage butter.
Just place 2+ tblsp of unsalted butter in a pan over medium-low heat and wait for the bubbling to subside. When the color has turned slightly golden add sage leaves {as many as you want}. Once the color is golden-brown {noisiette} add the cooked raviolis and make sure they are well coated.

Can’t wait to crank the pasta roller out again!
Thanks for reading!