Note: You can also skip making homemade dough and use store-bought wonton wrappers if you just want the filling flavor!
Prep time 45 minutes
Cook time 40 minutes
Yield: Serves or Makes 6
Stir the flour together in a medium bowl. Pour flour in a wide mound on a large, clean work surface. Make a well in the center, about 4 inches wide, with a spoon. Add the whole eggs, yolks, salt and olive oil into the well. Beat thoroughly with a fork to scramble the eggs together, then gradually start incorporating the surrounding flour.
Fold additional flour into the egg mixture with a bench scraper, turning the dough roughly 45º each time, until the dough feels firm and dry, and can form a craggy-looking ball, 2-5 minutes. (If using orange and black food coloring, divide the dough in half at this stage and add a little food coloring to each dough ball before continuing to knead each separately for the rest of the steps.)
Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball and continue to knead and turn until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. When you press your finger on it, there should be a slight bounce back.
Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.
Preheat oven to 400ºF. Toss butternut squash and garlic together on a baking sheet. Drizzle with olive oil and season with salt and pepper, then toss again. Roast until the squash is fork-tender, 25-30 minutes.
Transfer the roasted squash to the bowl of a food processor. Add the ricotta, Parmesan, and dried sage or nutmeg, if using. Puree until super smooth and then taste and season with salt and pepper.
Roll pasta dough into lasagna sheets. Scoop the filling, 1 tablespoon at a time, placing the dollops 1 inch apart on half of the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings. Press around the edges to seal the ravioli and then cut into squares. Repeat with remaining dough and filling. I used a ravioli press which makes this easier. (If you are using wonton wrappers simply dollop filling into the center of each wrapper, wet the edges, and top with another wonton wrapper. Press to make sure the edges seal.)
Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain. The ravioli goes great with a simple brown butter sauce or garlic and oil.