Butternut Squash Ravioli!

Ingredients: 

Filling:

• 1 butternut squash

• Olive oil (about 3 tbsp)

• 1 tbsp pre-minced garlic

• Sprinkle of salt and pepper

• 3 sprigs of rosemary (approximately)

• ⅓ cup of cheese of your choice

• Splash of milk or cream

Pasta dough:

• 2 cups all purpose flour

• 4 eggs

Butter sauce (optional):

• 3 tbsp butter

• 1 tbsp sage

Equipment:

• Oven

• Knife

• Fork

• Cutting board

• Mixing bowl

• Measuring cups 

• Baking sheet

• Food processor 

• Piping bag

• Plastic wrap

• Rolling pin

• Pasta machine

• Piping bag

• Large pot

• Skillet pan

• Spatula

Instructions:

1. Filling:

1. Preheat oven to 400 degrees

2. Peel and chop squash into small cubes

3. Throw chopped squash into a medium mixing bowl and drizzle with olive oil

4. Add pre-minced garlic to the bowl, sprinkle with salt and pepper

5. Pluck rosemary and finely chop it, add to the bowl

6. Mix to combine ingredients

7. Dump the squash onto a baking sheet and put it in the oven and cook until slightly brown

8. Put squash into a food processor, add cheese and a splash of milk. Mix until you get a fairly smooth consistency

9. Scoop filling into a piping bag

2. Pasta dough:

1. Dump flour into a pile on your counter, make a well in the middle

2. One at a time, put eggs in the flour well and slowly begin mixing in the flour using a fork

3. Once the eggs are incorporated shape and knead the dough into a smooth ball

4. Wrap the dough in plastic wrap and let sit for 30-60 minutes

5. Cut dough into quarters and flatten out each wedge using a rolling pin or your hand

6. Using your widest attachment, run each flattened dough wedge through the pasta machine 2 or 3 times. *Add flour to prevent sticking

7. Switch your attachments to a slightly smaller setting and run your dough through 2 or 3 more times. Repeat with the rest of the dough. 

3. Making the raviolis:

1. Squeeze a dollop (about an inch in diameter) of filling onto your pasta dough, repeat along the length of the sheet, making each dollop about 2 inches apart

2. Outline each dollop with water using your finger 

3. Lay a new sheet of dough on top of the first one and shape the dough around each dollop to seal in the filling

4. Cut each ravioli out of the sheet using a ravioli cutter, a cookie cutter, or a knife

5. Place raviolis into a pot of boiling, salted water and cook for about 3 minutes/until they float

4. Butter sauce (optional):

1. Melt butter in a pan until it turns golden brown

2. Add sage and your ravioli, and mix

Note: You can also buy pre-cut squash to make this easier!

Full video here!