INGREDIENTS
4 1/4 oz
flour
6 oz
butter
1/2 cup
buckwheat flour
1/4 tsp
kosher salt
1/3 cup
ice water
1 tbsp
olive oil
8 oz
mild sausage links
1 tsp
fennel seeds
12 oz
acorn squash
1 serving
pepper
3/4 tsp
kosher salt
2 cups
whole-milk ricotta cheese
1 tbsp
oregano
1 tbsp
buckwheat
1 large
egg
1 serving
flaky sea salt
1 serving
oregano leaves
1