Recipe: Butternut Squash and Sage Ravioli

Butternut Squash and Sage Ravioli

2 Cups cooked butternut squash
2 tablespoons butter
Salt and freshly ground pepper
½ cup grated Parmesan
½ cup bread crumbs
1 garlic clove, minced
2 tablespoons chopped fresh sage leaves
1 batch of fresh egg pasta dough

Freshly grated Parmesan, for serving

Scoop out 2 cups of flesh from a butternut squash. Combine with butter until smooth. Add cheese and bread crumbs, garlic and sage and season with salt and pepper.

Making the filled pasta
Roll out the pasta dough, either by hand or with a pasta machine, into wide long strips. Crease a strip of dough crosswise, lay out a double row of filling on one half, then bring the second half over the top. The ravioli should be about 2-inch squares. Seal with a ravioli stamp or if you have a ravioli attachment for your pasta machine you could use that too! I find using the stamp works the best though. Cut with a sharp knife to seperate the ravioli. I then through them into a plastic siplock and straight into the freezer, or pot of boiling water if you plan to eat them right away!