Ravioli with Butternut Squash Filling

• 1 tablespoon extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/2 small butternut squash (about 1/2 pound), halved lengthwise and seeds removed
• 1 large egg yolk
• 1/4 cup finely grated parmigiano-reggiano cheese, plus shavings for serving
• 1/4 cup fresh whole-milk ricotta cheese
• Fresh Pasta Dough (page 365), cut into pieces and rolled as directed
• All-purpose and semolina flours, for forming
• 3 tablespoons unsalted butter, room temperature, for serving
• 1 tablespoon chiffonade of sage (page 21), for serving
• 1 1/4 cups fresh whole-milk ricotta cheese
• 1/2 cup finely grated parmigiano-reggiano cheese, plus shavings for serving
• 1 large egg yolk
• Coarse salt and freshly ground pepper
• (makes 1 1/2 cups)
• Coarse salt and freshly ground pepper
• 8 ounces spinach or other leafy greens, such as Swiss chard or dandelion greens, washed well and trimmed
• 1/2 cup fresh whole-milk ricotta cheese
• 3 tablespoons finely grated pecorino romano cheese
• 3 tablespoons finely grated parmigiano-reggiano cheese, plus shavings for serving
• 3/4 teaspoon minced fresh thyme leaves
• 1 large egg yolk
• Pinch of freshly grated nutmeg
• (makes 1 1/2 cups)
• 1 tablespoon olive oil
• 2 large shallots, thinly sliced
• 1 teaspoon coarsely chopped fresh thyme leaves
• Coarse salt and freshly ground pepper
• 2 tablespoons dry sherry
• 2 duck confit legs (page 232), meat separated from bones and finely chopped (7 ounces)
• 2 large egg yolks
• (makes 1 1/2 cups)

1. Roast squash Heat oven to 400F.
2. Coat a rimmed baking sheet evenly with the oil.
3. Season cut side of squash with salt and pepper; set squash cut side down on baking sheet.
4. Roast until tender and cooked through, 30 to 40 minutes.
5. Mix filling Scoop flesh from squash.
6. Measure out 1 1/4 cups (save remaining for another use).
7. Place half the squash in a bowl.
8. Combine the rest in a food processor with the egg yolk and Parmigiano-Reggiano and season with salt and pepper.
9. Pulse until smooth, then add this mixture to the reserved squash along with the ricotta, and gently fold to combine.
10. Cover and refrigerate until well chilled, about 30 minutes.
11. Fill and shape pasta Follow directions on page 365 to form ravioli.
12. If not cooking the ravioli right away, freeze them on a baking sheet (covered with plastic wrap) until firm, then store in a resealable plastic bag and freeze up to 2 months.
13. Frozen ravioli will take 4 to 5 minutes to cook; no need to thaw first.
14. Boil ravioli Bring a large pot of water to a boil, then add a generous amount of salt.
15. Working in batches, boil ravioli until they float to the top, 3 to 4 minutes.
16. Remove with a slotted spoon, shaking off excess water.
17. Serve Toss ravioli gently with butter.
18. Divide among plates and serve immediately, topped with Parmesan shavings and sage.
19. FOLD TOGETHER the cheeses and egg yolk and season with salt and pepper.
20. Proceed with recipe above.
21. PREPARE AN ICE-WATER bath.
22. Bring a large pot of water to a boil, then salt generously and cook spinach until tender and bright green, 3 to 5 minutes.
23. Drain well, then let cool and thoroughly squeeze out excess liquid in a clean kitchen towel or paper towels.
24. Finely chop spinach; you should have about 3/4 cup.
25. Combine spinach, cheeses, and thyme in a bowl.
26. Stir in egg yolk and nutmeg, and season with salt and pepper.
27. Proceed with ravioli recipe on page 373.
28. HEAT THE OIL in a medium skillet over medium heat.
29. Add shallots and thyme and season with salt and pepper.
30. Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden brown and softened (reduce heat if browning too quickly), 15 minutes.
31. Deglaze the pan with sherry, stirring up browned bits from bottom of pan and cooking until completely evaporated.
32. Fold duck into shallot mixture, then remove from heat and let cool completely.
33. Mix in egg yolks to combine, then cover and refrigerate until ready to use, up to 4 hours.
34. Proceed with ravioli recipe on page 373.

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Taken from www.epicurious.com/recipes/food/views/ravioli-with-butternut-squash-filling-393912 (may not work)