Goat Cheese Squash Ravioli with Orange Butter Sauce

Ingredients:

Dough:

• 2 Tbsp chopped fresh sage
• 2 1/2 cups unbleached flour, pre-sifted
• 1/2 tsp salt
• 2 eggs
• water

Filling:

• 9 oz cooked butternut squash purée
• 4 oz chèvre (goat cheese)
• 1 tsp ground nutmeg
• 1 Tbsp sage leaves, chopped
• Salt and pepper

Sauce:

• 1 stick of butter
• 1 cup orange juice
• 2 tablespoons finely chopped sage leaves
• salt and pepper

Preparation:

Start by preparing your pasta dough ahead of time. Sift the flower and salt together. In a separate bowl, mix the sage, eggs, and 1/4 cup water. Pour egg mixture into flour and mix together. Add more water as necessary to obtain a stiff, but workable dough. Knead the dough for 5 minutes, transfer to a bowl and let sit, covered for at least 20 minutes.

To prepare the filling, mix all ingredients together until smooth.

For the sauce, mix all ingredients together in a small saucepan and gently warm until butter is melted and sage has infused the sauce with it's flavor.

Use a pasta machine to roll out ravioli dough to setting 3 or 4. Place 1 tablespoon of filling in each ravioli and seal with egg wash. Cook finished ravioli in boiling water until pasta is cooked.