Ingredients:

  • 250g Type 00 flour
  • 3 large eggs
  • 3g fine sea salt
  • 15ml extra virgin olive oil
  • 480g butternut squash, cubed
  • 125g whole milk ricotta, drained
  • 40g freshly grated Parmesan cheese
  • 1g ground nutmeg
  • 3g salt
  • 1g black pepper
  • 85g unsalted butter
  • 15 fresh sage leaves
  • 15ml fresh lemon juice
  • 20g toasted pepitas

Instructions:

  1. Toss cubed butternut squash with oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until the edges are mahogany-colored and tender.
  2. Transfer roasted squash to a food processor and blend until completely smooth.
  3. Stir in the drained ricotta, Parmesan, nutmeg, salt, and pepper until the mixture is uniform and holds its shape.
  4. Create a flour mound on a clean surface, making a well in the center.
  5. Add eggs, salt, and oil to the well. Gradually whisk eggs with a fork, drawing in flour from the edges until a shaggy dough forms.
  6. Knead the dough by hand for 8-10 minutes until it feels smooth and springs back when poked.
  7. Wrap the dough in plastic and let it rest at room temperature.