1 large organic egg
1 cup unbleached all-purpose flour (organic, if possible)
3 pinches Kosher salt
1/4 teaspoon virgin olive oil
1 lb butternut squash
1 cup grated Parmigiano Reggiano, plus extra for garnish
1 pinch nutmeg
2 tablespoons crème fraîche
Brown sugar, if desired
1/2 cup hazelnuts
6 ounces unsalted butter
3 tablespoons thyme, roughly chopped
6 cups spinach, preferably a thick, crinkly style like Bloomsdale spinach
1. In a small bowl, whisk the egg. In another bowl, mix the flour with a pinch of salt, then mound the flour mixture on a work surface and make a well in the center.
2. Pour the whisked egg into the well and slowly incorporate it into the flour by gradually pulling flour in from the sides. It will finally look ropy. Pull the pile together with a scraper and knead the dough until it forms a good, cohesive mass.
3. Knead for about 4 minutes more until the dough becomes elastic. It should be a little sticky at this point, so add more flour if it is too sticky or add a sprinkling of water if it is too dry. Knead the dough about 10 to 15 minutes more until the dough becomes tender, smooth, and elastic.
4. Rub the dough with olive oil and cover with plastic. Let the dough rest at room temperature for about 45 minutes before rolling.
4. Divide the pasta in half and feed it through a pasta machine, starting at the machine setting and gradually moving to the thinnest.
1. Preheat the oven to 350°. Cut the squash in half horizontally and carefully scrape out the seeds. Discard the seeds.
2. Roast the squash in a sheet pan or baking dish, cut side down, until tender. Let the squash cool and scrape the flesh into a large bowl. Mash by hand or put the flesh through a food mill until it is uniformly smooth.
3. Fold in the Parmigiano Reggiano, nutmeg, crème fraîche, and a pinch of salt. Taste and season again if you find it necessary. You can add the pinch of brown sugar at this point if you think the squash needs to be sweeter.
4. Dip a pastry brush in water and lightly brush your pastry sheets. Place 2 tablespoons of squash filling 3 inches apart on one pasta sheet and cover with the other pasta sheet.
5. Gently press down around the filling and cut the raviolis into rounds with a 4-inch-wide pasta cutter. You can also cut around a glass pressed around the filling mound or simply cut the pasta into 4-by-4-inch squares. Run your fingers around the raviolis after they are cut, pressing out any pockets of air and making sure they are well-sealed.
6. Preheat the oven to 375°. Toast the hazelnuts on a baking sheet for 10 to 15 minutes until fragrant and golden. Let the nuts cool and rub the skins off with a kitchen towel. Chop the nuts lightly.
7. Bring a large pot of well-salted water to the boil. In the meantime, heat the butter in a large sauté pan over medium heat until lightly browned and nutty, about 3-5 minutes. Remove the butter pan from the heat.
8. When you are ready to serve, cook the ravioli for 3-5 minutes in the boiling water. Add the thyme, spinach, and a pinch of salt to the warm browned butter and cook over medium heat to lightly wilt the spinach.
9. Serve one ravioli per plate and immediately spoon the butter sauce and spinach over the ravioli. Top with a little grated Parmigiano Reggiano and hazelnuts.