When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed 10-15 minutes.
Cut the butternut squash in half, scoop out, and discard the seeds. Brush the flesh with olive oil and season with salt and pepper.
Place on a sheet tray cut side up and place the sheet tray directly on the grill grate.
Roast for 60-90 minutes or until the flesh is tender when poked with a skewer or fork. Remove from the grill and let cool at room temperature.
While the squash is cooling, make the pasta dough.
For the Dough: Place flour, eggs, olive oil and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low until the dough comes together.
Switch to the dough hook and continue to mix on medium speed until it forms a ball and the dough is smooth and silky. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes. While the dough is resting, make the filling.
For the Filling: Scoop the flesh out of the squash and place in a medium bowl. Add remaining filling ingredients and mix to combine. Set aside.
After pasta rests, sheet the dough in a pasta roller following the manufactures instructions and lay them out on the counter. Place about 1 tablespoon of the filling down the center of the sheet every 2-inches or so.
Whisk 1 egg in a small bowl and brush pasta sheet with egg wash and lay another sheet of pasta over the top. Working from one end to the other, gently press and stretch the pasta over the filling all the way down.
Using a pizza cutter, cut the ravioli into 2”x2” squares and transfer to a lightly floured surface until ready to cook.
Heat olive oil in a saute pan over medium-high heat. Add brussel sprouts and cook stirring occasionally for about 5 minutes until lightly browned and cooked through. Add mushrooms and cook 5 minutes more.
Add garlic and season with salt and pepper to taste. Add butter and cook 2-3 minutes until butter has browned. Remove from heat and set aside.
Bring a large pot of salted water to a boil and gently place ravioli in the water. Cook 5-7 minutes until al dente.
Drain and place ravioli directly in the saute pan with brussels sprouts and saute 2-3 minutes more over medium-high heat tossing to coat.
Transfer to a plate or pasta bowl and finish with parmesan cheese and extra sage. Enjoy!
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