For the dough:
400g of Flour '00' (cake flour) + if necessary
4 organic fresh farmed eggs
For the filling:
400g of buttercup squash
400g of Ricotta
150g of Pecorino Romano
1 sliced onion
Salt & Pepper
Olive oil
For the sauce:
6 tbsp Butter
20 Sage leafs
1 tbsp Olive Oil
4 tbsp Pine-nuts
Preparing the dough:
Using a fork, begin mixing in the egg with the flour. The egg will absorb into the flour and once it has integrated enough and there is not much runny egg left, begin using your hands to work the dough. Continue until reaches a smooth consistency, adding a light dust of flour if necessary. It should feel similar to kids “playdough.” Cover the dough with plastic wrap to protect from drying. For best results, let the dough rest for at least 10 minutes.Roll the pasta in the pasta machine starting from the thickest mode, progressing one step thinner each time, until desired thickness is reached.
Preparing the filling:
Cut the buttercup squash in cubes and sauté with the onions.
Once the squash is soft and the onions are brown, add all the ingredients in the food processor until paste.Preparing the Butter, Sage and Pine-nuts sauce:
Melt the butter with the olive oil in a low heat (using olive oil, you avoid burning the butter.)Add the sage leafs and always in low heat until is crispy. Add the pine nuts at the end (Pine-nuts burn easy, so be careful!).
