Butternut Squash Ravioli

foodandwine.com

Sara H

2 cups cubed butternut squash (from 1 small [about 1 ½ pounds] squash)

⅛ teaspoon ground nutmeg

1 large garlic clove, smashed

2 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

½ teaspoon black pepper, divided

10 large eggs

2 ⅓ cups (about 10 ounces) all-purpose flour, plus more as needed

1 ounce goat cheese, crumbled (¼ cup)

½ ounce pecorino Romano cheese, grated with a Microplane grater (about 2 tablespoons), plus more for garnish

1 teaspoon whole milk

¾ cup roughly chopped walnuts

½ cup (4 ounces) unsalted butter

¼ cup loosely packed fresh sage leaves (from 1 [¼-ounce] package)

2 cups packed torn kale (from 1 [9-ounce] bunch)

Directions at foodandwine.com

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