Gluten-Free Butternut Squash Ravioli

Instructions

The filling

1. Add the warm butternut squash to a food processor with the ricotta, garlic, olive oil, and salt. Process until smooth, then set aside.

The ravioli

1. Fill a large stockpot with water and bring it to a boil.
2. In a large bowl, combine the flour, xanthan gum, and salt.
3. Add the olive oil and eggs and work into a dough, adding the water a tablespoon at a time only if it will not come together.
4. Place the dough between two sheets of parchment paper, or work directly on a marble counter, and roll it very thin — about ⅛ inch.
5. Cut pieces to the size of your ravioli cutter.
6. Lay one cut piece on the ravioli cutter, roll down the center, and make an indent with a small measuring cup.
7. Fill each ravioli with one cookie-scoop of the filling.
8. Lay the other cut piece of dough over the cutter and roll over the top with a rolling pin to cut the raviolis.
9. Take the raviolis out of the cutter by scooping them out carefully with a butter knife.
10. Cook the raviolis in the boiling water for 2 minutes.

Sage butter sauce

1. Melt the butter in a large skillet over medium heat. Add the sage and cook until the leaves are crispy and the butter starts to foam, 2–3 minutes. Transfer the sage to a paper-towel-lined plate and set aside.
2. Add the garlic, lemon zest, thyme, and pecans. Cook, stirring frequently, until fragrant and the butter is deep golden brown, about 2 minutes.
3. Stir in the lemon juice and season with salt and pepper.
4. Pour the sauce over the raviolis and finish with the crispy sage and shaved parmesan.