Butternut Squash Ravioli

This is a very easy recipe, although it does require some time.  However, I think making your own pasta is well worth the extra time and effort.  Of course, you can fill these with anything, like a mixture of ricotta and fresh herbs for example.  I like to use them as a small appetizer or side dish.  You can make as many or as few ravioli as you like, but unless I feel like filling pasta for 3 hours I just make about 20 or 30 ravioli.  You can serve them on their own, or like I did with a herb browned-butter sauce.  

Ingredients

3 to 4 cups all-purpose flour (depending on how many ravioli you want, adjust flour accordingly)

2 eggs, beaten, plus 1 for the egg wash

water, as needed

pinch salt

tsp olive oil

1/2 small butternut squash (not much filling is needed, so use the other half for something else)

tbsp brown sugar

tsp salt

tsp black pepper

freshly grated nutmeg

4 tbs unsalted butter

2 tbsp fresh sage or rosemary, minced

Parmesan or pecorino romano, finely grated

 For the pasta dough, make a "volcano" with the flour and pour the beaten eggs, pinch salt and olive oil in the middle.  With a fork, gently stir the eggs, slowly incorporating the flour along the edges.  You will probably want to add in some water, a few tablespoons at a time.  When all of the flour has been incorporated, kneed with your hand until you have a smooth, springy dough.  Let rest in the fridge for about 15 minutes.  

 After the dough has rested, separate it into 6 pieced and roll out to 1/8 inch.  then cut into strips about 3 inches wide, as shown above.  

 At this time, beat the 3rd egg with 1 tbsp water.  Set aside.  

 Meanwhile, roast the squash half in a 400 degree oven until tender, about 45 minutes.  Scoop out flesh with a spoon, leaving skin behind and mash with a fork.  Then combine with sugar, salt, pepper, and nutmeg.  Place scant tbsp drops on the pasta strips 1 1/2 inches apart.  Brush the eggwash around the pasta, and place another strip of pasta over the top.  Gently push out any air bubbles and press down with fingers to seal.  Repeat.  

 Then cut around the squash filling to make the ravioli.  I like to use a fork to crimp the pasta.  As you can see hear, I like to keep everything dusted with flour to make sure nothing sticks.  

 While you are rolling and filling the pasta, bring a large pot of water to a boil.  When the pasta is ready, add a big pinch of salt to the water and add the pasta.  Depending on how much you made, you might want to do this in batches.  

 When the pasta is boiling, heat the butter in a frying pan.  Cook over medium heat until the edges just start to brown.  Then add the herbs and swirl the pan.  Reduce the heat to low to keep warm until the pasta is cooked.  

After the pasta has boiled for about 3-4 minutes, remove with a slotted spoon and place in the butter sauce.  Serve, sprinkling some of the grated parmesan over the top.