ROASTED FALL SQUASH RAVIOLI WITH BROWN BUTTER AND CRISPY SAGE

Steps:

• Pasta: Place flour and salt in bowl and make well. Combine liquid ingredients and place in well. Using fork, bring flour into center; mix together. Mix dough, pressing hard to form ball. Split in 1/2; wrap in plastic. Let rest 1-8 hours. Ravioli: Preheat oven to 350°F. Cut squash in 1/2. Remove seeds. Brush with olive oil; season with salt and pepper. Place thyme sprig and garlic clove in cavities. Turn squash, flesh side down, onto rimmed sheet pan. Add water 1/4 of the way up sides of squash. Roast until tender, 45 minutes. Melt butter in 8-inch sauté pan over moderate heat. As butter foams, it will pull away from sides of pan and turn brown. Remove from heat; let cool. Heat 3/4 cup olive oil in 10-inch sauté pan over moderate heat to about 300°F. Cook sage leaves-separate using spatula-about 30 seconds. Drain on paper towels. Leaves will crisp up as they cool, but if they are not crispy enough, re-fry them. Remove flesh from squash. Peel garlic; discard thyme. Process squash flesh and garlic in food mill or food processor until smooth. Add thyme leaves, parsley, 2 tablespoons brown butter, salt, and pepper. Cut dough balls into quarters. Dredge first quarter in flour. Keep remaining three quarters covered with plastic. Use pasta machine to roll pasta as thin as possible. Place strip of dough on floured counter, cover with plastic. Repeat with remaining dough. Place 1 strip on counter. Place 1 tablespoon filling every 2 inches. Place another strip carefully on top. Pat around filling. Use dull side of 1-inch cutter to seal filling. Use fingertips to seal outside of dough. Use 3-inch cutter to cut ravioli. Bring 1 gallon salted water to boil. Add ravioli. Cook at high simmer until tender, about 4 minutes. Remove ravioli. Place 5 per serving in pasta bowl. Drizzle 1 tablespoon brown butter over top and garnish with crispy sage leaf.