pasta sauce:
2 tbsp extra virgin olive oil
40 g diced onion or shallot
300 g small diced butternut squash
1 clove garlic (minced)
10 mL finely chopped fresh sage
half lemon (juiced)
10 mL sambal
125 mL water
pasta:
500 mL salted water (for boiling)
30 g pappardelle pasta or fresh Lasagna sheets cut into 2.5 cm (1-inch) strips
75 g ricotta cheese
44 g cold unsalted butter
0.6 g salt
0.6 g pepper
Garnish with a dollop of ricotta cheese on top before serving.