Miso, Caramelized Onion & Honeynut Squash Ravioli

Directions

• Preheat the oven to 400 F.
• Cut the honeynut squash in half and scoop out the seeds. Place on a lined baking sheet, drizzle with olive oil and sprinkle of salt. Roast in oven for 25 – 30 min.
• While the squash is roasting, caramelize the onion. Add about a tablespoon of butter to a pan over medium low heat. Once melted, add in the onions and stir. Continue to cook the onions over medium low for about 20-30 minutes. Only stir every few minutes. If you stir constantly then the onions will get to brown.
• Once the squash is done, scoop out the flesh and add it to a food processor with the onions, a tbsp of miso paste and 1/4 cup freshly grated parmesan. Blend until smooth. Stir in freshly ground black pepper and taste. You can add more miso paste at this point if you desire.
• Roll out your fresh pasta dough to about 3mm thickness. This is setting 7 on my machine. Create dollops of filling of about 1 tsp, spaced a few finger withs apart. Lightly brush the edges with water, fold the dough over and cut out your shapes.
• Once your raviolis are ready, bring a large pot of heavily salted water to a boil. Meanwhile, prepare the brown butter sauce: Add the rest of the butter to a large pan over medium heat. Melt until it becomes foamy and you start to see the milk solids setting to the bottom. Add the sage and let fry in the butter until crispy, this should only take ~30 seconds. Remove the sage leaves with a slotted spoon and transfer to a paper towel lined plate. Turn the stove down to low.
• Add the raviolis in batches to the pot of boiling water and cook for about 1 minute, or until they rise to the top of the water. Add to the brown butter sauce with a splash of pasta water and coat until emulsified.
• Plate and top with crispy sage