• Follow this recipe to prepare homemade pasta dough or use a store-bought one. → You can go with a classic egg pasta dough or an eggless vegan pasta dough (you will find both versions in the linked recipe).
• Preheat oven to 390°F (200°C).
• Peel and wash the butternut squash. Cut into cubes and place it with one smashed garlic clove, one tablespoon olive oil, a pinch of salt and pepper in a baking dish. Toss well, then bake for 30 minutes.
• Remove the garlic clove. Puree the baked butternut squash with water, olive oil, and lemon juice using an immersion blender or food processor as smooth as possible. → The mixture is quite thick, and it's ok if it's not entirely smooth.
• Stir in ricotta and season to taste with ground nutmeg, salt, and pepper.

Fill Ravioli → See step-by-step images in the blog post above

• Place the thin pasta sheets on a floured surface and cut into approx. 10-inch (25cm) pieces, much easier to handle the dough this way instead.
• Spoon heaped teaspoons of filling at even intervals (two fingers apart from each other) on the upper half of the dough. Fold the other half of the dough over the filling, gently pressing down around the mounds of filling and pushing out any air.
• Cut into ravioli using a ravioli cutter wheel or knife. → Cut away any excess dough. You can reuse all dough trimmings! Simply knead them together, rest for 10 minutes, then run through the pasta roller again.
• Repeat until no filling is left. → If there is pasta dough left, use it to make homemade noodles!

Cook Ravioli

• Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes and remove with a slotted spoon.
• Meanwhile, heat a skillet over medium heat with olive oil and chopped sage. Cook for 3 minutes. → Medium heat is enough. Otherwise, you will burn the sage!
• Drizzle cooked ravioli with sage & olive oil, freshly cracked black pepper, sea salt, and parmesan cheese (optional). Decorate with sliced figs!