2 cups all-purpose flour, plus more for dusting
1 tsp salt
3 large eggs organic
2 tbs olive oil
600 gr butternut squash
400 gr DODONI anthotyro
1 clove garlic
7-8 sage leaves
3 tbs DODONI butter
salt & pepper
Preheat the oven at 200º C. Brush the squash with a bit of olive oil.
Crush the garlic and sprinkle on top of the squash.
Place squash in the oven and roast for about 50 minutes or until it gets tender. Remove from the oven.
Scoop the flesh along with the garlic and put it in a food processor along with anthotyro, salt pepper and nutmeg to taste.
Beat until creamy and set aside.
Combine the flour and salt in a flat work surface. Shape into a mound and make a well in the centre. Add the eggs and lightly beat with a fork. Using your hands start incorporating the flour until it forms a ball.
Start working with the dough by stretching using a pasta machine or a rolling pin. Little by little, continue to work with the dough until you get a pasta sheet as thin as being able to see your hand through it. Dust the sheet of dough with flour as needed. Use a coupe pate of your choice and cut the sheet in even pieces.
According to the size of the ravioli apply an equivalent portion of the filling. Dip your index finger in water and pat the ravioli around the filling. Cover with another piece of pasta. Use your fingers or a fork to pat down the two pieces of pasta.
Cook the ravioli in plenty of boiling salted water for 4 minutes or until they float. Do not overcrowd the pot. When ready, strain and serve on the plates. Heat butter and sage in a pan.
Once the butter gets brown, pour it on top of the ravioli.