BUTTERNUT SQUASH LASAGNA

FOR THE PASTA:
3/4 cup flour, plus more for dusting
4 teaspoons olive oil
1 egg
FOR THE FILLING:
1/2 cup plus 3 tablespoons butter, divided use
2 lbs. butternut squash, peeled, cut into 1/2-inch cubes
1 1/2 teaspoons chopped rosemary, divided use
1 1/2 teaspoons minced shallots, divided use
1/4 teaspoon salt, more to taste
1/2 cup dry white wine
Freshly ground black pepper
Grated nutmeg
FOR THE RICOTTA FILLING:
1 cup whole-milk ricotta cheese
Grated Parmigiano-Reggiano

TO MAKE THE PASTA:
Make pasta dough by pulsing the flour and 4 teaspoons olive oil in a food processor. Add egg and pulse until dough forms a ball that rides around on top of the blade. Remove dough and knead 1 minute. Wrap in plastic wrap; chill 1 hour.

Roll dough very thin, a 6 setting on most machines, flouring as necessary. The sheets should be 4 inches wide; cut sheets into squares, dust lightly with flour and set aside.

Cook 4 or 5 sheets at a time in plenty of rapidly boiling salted water. The pasta will be done when they float to the top, 1 to 2 minutes. Drain pasta on a tea towel if using immediately or transfer to a large bowl of water to store. Repeat to use all the pasta. Set aside.

TO PREPARE THE SQUASH:
Heat 3 tablespoons butter in a skillet over medium-high heat. Add squash, 1 teaspoon chopped rosemary, 1/2 teaspoon minced shallots and salt to taste. Cook, tossing often, 5 minutes. Reduce heat to medium, cover and cook 5 minutes. Use a slotted spoon to remove squash from pan to a medium bowl.

Add wine to pan and cook over medium-high heat, scraping up the browned bits and reducing to a glaze, 5 minutes.

Toss in the squash to coat with glaze. Season with pepper and nutmeg.

TO MAKE THE RICOTTA FILLING:
In a small bowl, beat together the ricotta, 1/4 teaspoon salt, 1/2 teaspoon minced shallots, pepper and a grating of nutmeg.

TO ASSEMBLE:
Heat oven to 350 degrees F.

Melt 1/2 cup butter in a skillet over medium heat with 1 teaspoon minced shallots and 1/2 teaspoon minced rosemary.

Place 1 pasta square on a heat-proof plate and brush with the butter. Spoon 1/4 cup of ricotta in a low mound in the center. Place 1/3 cup cooked squash on top. Dust with grated Parmigiano-Reggiano. Place another pasta square on top; brush with butter and scatter with more squash and Parmigiano. Repeat with three more plates.

Arrange all on a cookie sheet in the oven, 8 to 10 minutes.

Yield: 4 servings
Source: LA Times