Butternut squash & ricotta noodles

Many years ago, there was a lovely restaurant it had delicious pasta dishes and salads, one of these lovely dishes was a large ravioli stuffed with butternut squash and ricotta, topped with a lovely sage and butter sauce. The restaurant has long since burned down, so no more lovely Ravioli for me. In my quest for eternal food satisfaction, I decided to try and recreate this lovely dish, except, I am not Italian, do not possess a pasta maker, so I did the next best thing, I decomposed the dish and tried to reassemble the components by memory. Now granted this dish isn’t comparable with Spaggio’s Ravioli, but it satisfied my craving and that is good enough for me!
Here’s what you’ll need:

1 butternut squash

1 package large kosher egg noodle

1 large onion

1 cup ricotta

2 tbsp butter

¼ cup cream

Nutmeg

Sage  ideally fresh

Salt & pepper

Peel the squash cut it up in large pieces and steam it, I steam it in the microwave but if you have a steamer even better.  In a large pan, sauté the diced onion in the butter, then add the squash that you've mashed up roughly with a fork and let it soak up the flavour of the onion, then add the ricotta and a dash of nutmeg (it can be overpowering so not too much of it ), then salt and pepper. Pour in the cream last, cook for another 5 minutes then toss in the noodles, mix evenly and serve.

Enjoy!