Homemade Butternut Squash and Blue Cheese Ravioli with Sage Brown Butter Sauce

Ingredients

• 1/2 cup freshly squeezed orange juice from 2 navel oranges
• 1/3 cup extra-virgin olive oil
• 1 1/2 teaspoons agave nectar or honey
• 2 pounds skinned and cubed butternut squash
• 8 ounces coarsely chopped onion
• 6 cloves garlic, smashed
• 4 whole sprigs sage plus 1/4 cup roughly chopped fresh sage leaves
• Kosher salt and freshly ground black pepper
• 2 1/3 ounces soft blue cheese, such as Roquefort, Gorgonzola, or Stilton
• 1 recipe Classic fresh egg pasta
• 6 ounces unsalted butter
• 2 teaspoons juice from 1 lemon

Directions

1. Move the oven racks to the lower and upper middle positions, then heat the oven to 400 degrees F. While it warms, whisk the orange juice, olive oil, and agave nectar in a large bowl. Add the butternut squash, onion, garlic, and whole sage sprigs, then season with salt and pepper. Toss everything until the squash and onion are well coated, and divide the mixture between 2 rimmed baking sheets lined with foil. Roast the trays until the squash is very soft and browned at the edges, about 40 minutes total, switching the pans around halfway through.
2. Take the squash mixture out of the oven, remove and discard the sage sprigs, and let it cool. Spoon the mixture into the bowl of a food processor, add the blue cheese, and blend until fully smooth, about 30 seconds. Taste and adjust with salt and pepper. Scrape the filling onto a large plate, smooth it into an even layer, and refrigerate it uncovered until completely chilled, at least 45 minutes.
3. When you are ready to roll the pasta, cut the dough into four equal pieces. Work with one piece at a time, keeping the others tightly covered in plastic. Roll the dough through the pasta machine until it is just under 1/16th of an inch thick, usually the second-to-last setting. Slice the sheet in half so you have 2 pieces, each about 15 inches long and 5 inches wide.
4. If you are using a ravioli mold, lay the first pasta sheet over the metal base. Press the plastic insert gently and evenly into the dough to form the pockets. Lift it away, then spoon approximately 1 tablespoon filling into each indentation. Tap the mold once or twice to knock out air pockets. Set the second pasta sheet on top and pat it down. Roll over the dough with a rolling pin until you can see the ridges underneath. Turn the mold over and carefully peel it off. If the ravioli cling to the mold, tap the edge of the mold against the table. If the pieces are not fully separated, finish the cuts with a fluted ravioli cutter. Drape the ravioli with a towel so they do not dry out. Repeat the same process with the remaining dough.
5. If you are shaping the ravioli by hand, fold the first pasta sheet along the center line to mark a soft crease, then open it back up. Arrange 6 heaping tablespoons of filling half inch apart down the length of the lower half. Brush the upper half lightly with water, then fold it over the filling, pressing around each mound to push out air and seal the dough. Cut between the filling with a fluted ravioli cutter or kitchen knife to make 6 even squares. Cover the ravioli with a towel to keep them from drying. Repeat with the rest of the dough.
6. At this stage, you can freeze the ravioli: arrange them on a parchment-lined rimmed baking sheet and freeze until solid. Move them to a freezer bag, press out as much air as you can, and keep them in the freezer for up to 2 months.
7. To cook the ravioli, bring a large pot of salted water to a boil. Melt the butter in a large saucepan over low heat. Once the butter starts bubbling, stir in the chopped sage and cook until the butter has browned and the sage is crisp, 3 to 5 minutes. Remove the pan from the heat and stir in the lemon juice. Season with salt and set the sauce aside. Lower the ravioli into the boiling water and cook for 3 minutes; they should rise to the surface. Drain them, saving 1/2 cup of the pasta water. Add the ravioli and reserved water to the browned butter. Set the pan over high heat and gently fold and toss until the sauce turns rich and emulsified, about 1 minute. Serve immediately.