Carnival Squash + Manchego + Sage Ravioli

Homemade ravioli is comfort food at its finest...it's the perfect way to spend a Sunday afternoon while listening to records and drinking a glass of wine...Speckled with fresh sage, this pasta makes a tasty ravioli. Fill with roasted, sweet carnival squash and buttery manchego...serve drizzled with a brown butter + sage sauce...delicious with homemade sweet basil boule...Sage Pasta:Makes about 24 ravioliIngredients: 2 cups organic all-purpose flour3 medium organic eggs2 egg yolks from medium organic eggsFiltered water as needed1 tablespoon organic sage leaves, choppedDirections:Place flour and chopped sage in a large bowl and create a well in the center. Add eggs and yolks. Using a fork, start to mix by gently adding a little bit of flour to the eggs, continuing to mix until a dough begins to form. If the dough is dry, add water a few drops at a time as needed. Shape dough into a disk. Wrap in plastic wrap and allow to sit at room temperature for one hour. Roll out on a floured surface until you reach the desired thickness. Using a ravioli stamp, make 48 squares covering with a towel to prevent from drying out as you work. Brush edges with water and place about 1 tablespoon of the squash filling (recipe below) and a pinch of manchego cheese on half of the squares. Cover with remaining halves and seal with a fork. Place on a baking sheet dusted with flour. Cover with plastic wrap and place in the fridge until ready to cook...you can also freeze the ravioli if you wish. Cook in herb-salted boiling water for about 8-10 minutes or until the ravioli begin to float to the top. Drain. Drizzle brown butter + sage sauce atop each ravioli and sprinkle with herb salt and a bit more freshly grated manchego if you wish. Serve immediately.Carnival Squash + Manchego Filling:Makes enough filling for 24 ravioliIngredients:2 organic carnival squash, halved2 tablespoons raw or organic unsalted butter1 teaspoon herb salt1 sprig fresh, organic rosemary+1/2 cup manchego cheese, gratedDirections:Preheat oven to 400 degrees. Place squash on a baking sheet. Dollop butter on each half. Sprinkle with salt. Top with rosemary. Bake for 20 minutes, flip, then bake for about another 15-20 minutes until the squash turns a golden color and the skin browns nicely. Allow to cool completely. Using a spoon, remove flesh and place in a bowl. Remove seeds if you wish. Using a rubber spatula, gather the excess butter and herbs from the baking sheet and add to the squash. Using a fork, mix until well blended. Store in the fridge until ready to use. You will layer the squash mixture with the manchego cheese when assembling the ravioli (see above).Brown Butter + Sage Sauce:Makes enough to drizzle over 24 ravioliIngredients:8 tablespoons raw or organic unsalted butter1/2 teaspoon herb salt4 small organic sage leavesDirections:Place butter, salt, and sage in a small saucepan over low-medium heat. Once the butter begins to brown, immediately remove from heat. Drizzle over ravioli.Photos by Cassie WinslowRecipe adapted from The Art of Simple Food by Alice Waters