Butternut Squash Ravioli with Butter Sauce and Toasted Hazelnuts
"Roasting the squash brings out its sweetness in these ethereal made-from-scratch ravioli. A simple butter sauce lets the flavors of the filling shine, with a touch of nuttiness and crunch from toasted hazelnuts...."
INGREDIENTS
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7 oz. (1-1/3 cup plus 2 Tbs.) 00 flour; more as needed
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1-3/4 oz. (1/4 cup plus 1 Tbs.) semola rimacinata (fine flour) or unbleached all-purpose flour
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6 large egg yolks
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1 large egg
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1-1/2 tsp. extra-virgin olive oil
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1/4 tsp. kosher salt
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1 large butternut squash (about 2-1/2Âlb.), halved lengthwise and seeded
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3 oz. (6ÂTbs.) unsalted butter, softened
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Kosher salt and freshly ground black pepper
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4 sage leaves
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2 medium cloves garlic
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1 oz. (1Âcup) finely grated Grana Padano
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Kosher salt
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4 oz. (1/2 cup) unsalted butter
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Coarsley chopped toasted hazelnuts, for garnish
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