Butterut Squash Ravioli

A simple pasta to prepare. Suitable for a range of simple cream sauces.

Dough

2 c. flour
3 eggs
pinch salt
1/8 c. water

Filling

1 butternut squash
olive oil

Egg Wash

1 egg
splash water

Instructions

Mix all the flour, eggs and salt together. Add the water just until the dough comes together.

Turn the dough out onto a work surface and kneed with your hands until it becomes elastic (about a minute or two). Wrap in plastic and refrigerate for at least an hour.

Split the squash in half, oil lightly. Place cut sides down on a cookie sheet and bake in oven at 375F until tender (45-60 minutes). Allow to cool. Mash and season with salt and pepper.

Roll out dough (~1mm thick).

Place filling in bottom half of dough. Brush with egg wash. Place top half of dough on and form ravioli.

I use this ravioli with my Wild Mushroom Tarragon Cream Sauce

Tips

There are several ways to form ravioli. The method I use, which is pretty idiot proof, is to use a ravioli mold. You can get them at most kitchen places. It’s a little tray with square indentations. You place the bottom layer of pasta on the cutter, put filling into the square divots, place the top layer of pasta on, then roll over the top with a rolling pin. Sharp ridges surrounding the square indentations in the mold press the two halves together, sealing them and cutting out the ravioli. Simple. Make sure to dust the mold with flour to prevent sticking.

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