1 butternut squash, halved and seeded
3 ½ tablespoons (52.5 mL) extra virgin olive oil, divided
1 shallot, diced
3 saffron threads
2 tablespoons (30 mL) coconut milk
1 teaspoon (5 mL) tomato paste
1 lemon, zested
1 egg, lightly beaten
6 (10", 25 cm) fresh lasagna sheets
salt and pepper to taste
browned butter and sage:
1 stick (½ cup, 120 g) unsalted butter, cut into cubes
½ bunch sage leaves
Preheat oven to 375°F (190°C). Halve one moderately sized kabocha or butternut squash, drizzle it with 2 tablespoons (30 mL) olive oil and roast until the meat is very very soft, about 1 ½ hours. Place remaining oil in a sauté pan over medium-high heat and sauté shallots and gently brown a few saffron threads.
When the squash is ready scoop it all out into a bowl and mash the pulp into a uniform blob. If it's too dry add a bit of coconut oil or coconut milk as an emulsifier. Mix in the shallots, freshly cracked pepper, sea salt, lemon zest and a squidge of tomato paste (red curry paste is a flavorful alternative).
Distribute half tablespoonfuls of the filling onto lightly egg washed lasagna sheets (3 of them), about 1 inch (2.5 cm) apart. Place the remaining lasagna sheets over the sheets with filling and press edges to seal. Use a 2 inch (5 cm) circle cutter to cut out the ravioli and ensure the edges are fully sealed.
Bring a large pot of water up to a boil and add a generous amount of salt to the water. Add the raviolis and stir. Once the raviolis begin to float, drain them and set aside to slightly cool.
For the sauce: melt butter in a pan until it is golden, add chopped or whole sage and cook until the sauce is aromatic. Warm the ravioli in the pan with the sauce, about 2 minutes, plate, and sprinkle with grated parmesan cheese.