Homemade Butternut Squash Ravioli

Making ravioli and homemade pasta isn't as difficult as you think.  I was actually pleasantly surprised at the simplicity the process.  Sure it takes longer than if you were to boil a box of pasta.....but the results are sooooo worth it!

credit: http://www.flickr.com/photos/edsel_/5068832776/

For the filling:

• 1 (16 oz) bag frozen cubed butternut squash
• 1 tsp nutmeg
• 1/3 tsp ginger
• 1/2 cup ricotta cheese
• salt and pepper

Defrost your squash in microwave or in oven.  I placed mine in the oven (according to package instructions) so it roasted a bit.  Once tender, place into food processor with remaining ingredients and pulse until smooth.  Set aside.

For the dough

• 2 cups all purpose flour
• 1 tsp salt
• 3 eggs, plus 1 for wash
• 2 tbl extra virgin olive oil

Using an electric mixer with a dough hook, or a food processor with a dough blade, add in your flour and salt.  Turn on machine and slowly add in eggs one at a time then add in 1 tbl olive oil until a ball forms.  Remove from the bowl and place onto floured surface and knead until elastic and smooth, about 10 minutes.  Coat with remaining tablespoon of oil and wrap with plastic wrap.  Allow to sit 30 minutes.

After allowing the dough to rest, remove plastic wrap and cut dough in half covering the portion that you are not using.  Shape into a rectangle and roll it through a pasta machine at the widest setting 2 - 3 times, repeating the process on the lower settings until desired thickness is achieved (you want the pasta sheets about 1/8th of an inch thick).  You will need to lightly dust the sheets with flour as they pass through. *If you don't have a pasta maker you can roll out the dough with a rolling pin, just be sure to get the dough thin to 1/8th of an inch.

Place the sheet of dough onto a floured surface and brush with the egg wash. Place 1 tbl rounds of your squash filling on 1/2 of your pasta sheet about 2 inches apart.  Fold over the other half of the dough and press to seal with your fingers.  Press in between the raviolis as well as along the edge.  Once sealed, cut the raviolis (I used a pizza cutter) and crimp the edges with a fork.  Place onto wax lined sheet and cover with a cloth.  Repeat the process with the other half of the dough.

Cook in a large pot of salted boiling water for about 4 minutes or until they rise to the top of the water.  Be careful not to crowd the pan, I cooked these in 2 batches.  Serve with your favorite alfredo sauce or brown butter sage sauce and garnish!

Lucy~