Open Ravioli With Butternut Squash and Amaretti Recipe

In a bowl, combine the 4 eggs, 3 egg yolks, 1 tablespoon milk, and 2 tablespoons olive oil, then beat lightly. On a clean surface, pile the 1/2 cup flour and make a well in the center. Pour the liquid mixture into the well, reserving a little flour on the side. Using your fingers, slowly incorporate the flour into the egg mixture, circling until it forms a thick, shaggy dough.

Once the dough is thick enough to handle, begin kneading. Press and stretch the dough until it feels silky and smooth, almost like leather. This can take anywhere from 5 to 15 minutes or more. When the dough is soft and smooth, cover it tightly with cling film and let it rest for at least 30 minutes.

Once the dough has rested, divide it into 2 parts, covering the unused portion to prevent it from drying out. Lightly dust your work surface with flour and roll out one piece of dough to your desired thinness; it will thicken slightly during cooking. This usually takes about 10–15 minutes to roll by hand.

Slice the rolled dough into squares. Don't worry about making them perfectly uniform; a rustic look works well here.

Add the cooked pasta to the sauce and toss gently to coat, warming it through for a few seconds. To assemble, layer a piece of pasta in a serving bowl, followed by a piece of roasted butternut squash, then another piece of pasta. Repeat this layering as desired.

Spoon some of the warm sauce over the top of each stack and serve immediately.