1 cup butternut (mashed)
½ tsp salt
½ tsp black pepper (ground)
1 pinch cayenne pepper
½ cup mascarpone cheese
1 egg yolk
⅓ cup Parmesan cheese (grated)
2 Tbsp butter
1 garlic clove (unpeeled)
fresh sage to taste (chopped)
3 cups plain flour
4 eggs (room temperature)
½ tsp salt
Sift 2½ cups flour and salt together in a large mixing bowl. Make a well in the middle.
Place the four cracked eggs in the well and use a fork to slowly blend the eggs and flour.
Use your finger tips to form a dough by combining the mixture until elastic. Place cooked butternut into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone, egg yolk, and Parmesan cheese, mixing until smooth combined.
Roll out the pasta dough on a lightly floured surface until paper thin. Cut pasta into 4×4 cm squares.
Wet the tip of a finger in water, and run it all along the outer edge of the pasta square. Place about 1 teaspoon of filling in the center of the square. Fold the square in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining squares.
Place a deep pan over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil. Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the pan. Turn the pan’s heat up to medium-high, and cook for about 2 or 3 minutes.
Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.
Cooks in: 10 minutes
Pairs well with Survivor MCC Brut.