Grab one 2 squares of dough and place 1 heaping teaspoon of butternut squash filling on one square. Beat one egg in a small bowl and grab a pastry brush. Grab your butternut squash filling and dough squares. Form excess dough into a ball and roll out again, cutting more squares. If you are using the Five Two rolling pin, this is the thinnest ring on the pin. Using a rolling pin, roll the dough until it’s 1/16 of an inch thick. Cut the dough in half and set one half aside. Grab your rested ball of dough and place it on a floured surface. Add 1 cup ricotta cheese, ¾ cup grated parmesan cheese, 1 tablespoon orange zest, ¼ teaspoon kosher salt, ¼ teaspoon pepper and ¼ teaspoon nutmeg to the bowl with the squash and stir until combined. Mash roasted squash with a fork until it’s fairly smooth. Measure 1 ½ cups of roasted butternut squash and place in a mixing bowl. Wrap dough in plastic wrap and let rest for at least 30 minutes. Once your egg and flour mixture are mostly combined, take the dough into your hands and knead for 8 minutes on a freshly floured surface until a smooth ball of dough is formed. Pour your egg mixture into the well, grab a fork, and forming circles start to pull the flour into the eggs creating a shaggy dough. You have just formed a nice well for egg mixture. Grab a small bowl and press it into the center of the flour mix. On a clean surface, dump the bowl of flour mix in a pile. In a separate bowl combine 2 cups all-purpose flour, 1 teaspoon kosher salt and ¼ teaspoon grated nutmeg. Whisk 3 large eggs at room temperature, 2 tablespoons water and 1 tablespoon olive oil in a small bowl. Roast on a parchment-lined baking sheet for one hour until brown, crispy and caramelized.
Coat the cubes of squash in ¼ cup olive oil (or more if needed) and a pinch of kosher salt and a pinch of pepper.
#BUTTERNUT SQUASH RAVIOLI SKIN#
Remove skin and seeds from the butternut squash and dice into approximately 1” cubes.
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