Roasted Squash Homemade Ravioli

I've already posted about my homemade pasta, which turned out fabulous.  While I was at it I wanted to make homemade ravioli, so I used the same recipe to make the dough for these guys.  Posted below is the pasta recipe again, but let's get onto the stuffing!

Split the squash in half with a sharp knife.  I made two servings because I wanted to have plenty!  Salt and pepper lightly and roast at 400 degrees F for around 50 minutes, until tender.  Remove the squash from the skin and let cool in a large bowl. 

Mash the squash well.  Add ground nutmeg, salt, pepper and Parmesan cheese.  Stir well and set aside

Instead of making noodles I just rolled out the dough until flat.

Lay out the dough and prepare to cut the ravioli.  Make sure the surface is well floured.  I used an actual ravioli cutter, but you could use any round or square object that can cut through dough.  Then add a tablespoon of the squash mixture to the center of the round ravioli.

Brush water around the mixture where the top piece of dough will touch.  Press tightly and seal with your fingers.  I chose to use a light tomato sauce with my ravioli but you can use whatever you like.  An herb butter sauce would also be delicious.  Bring a large pot of salted water to a boil, and cook the ravioli in small batches for around three minutes. 

Serve with whatever sauce you desire and add a little cheese on top.  These were so delectable.  I think that homemade ravioli is so apparent, possibly even more than recognizing homemade pasta.  The squash had great flavor, and these babies will fill you up fast.  Especially if you have a little garlic bread on the side :)  

I hope you all have a great weekend! 

Roasted Squash Ravioli

Adapted from The Italian Dish

Filling:

1 large butternut squash

tablespoon ground nutmeg

salt and pepper to taste 

1/2 cup Parmesan cheese

Pasta:

1 egg

3/4 cup flour

Mound the flour on your counter and create a well in the center.

Whisk the eggs.

Starting incorporating the eggs into the flour

Roll the dough into a ball.

Wrap the dough it in flour covered plastic wrap and let it rest for around 1/2 hour. 

Using whatever pasta maker you have, roll out the dough to your liking.

For ravioli: Split the squash in half with a sharp knife. 

Salt and pepper lightly and roast at 400 degrees F for around 50 minutes, until tender.  

Remove the squash from the skin and let cool in a large bowl. 

Mash the squash well.  

Add ground nutmeg, salt, pepper and Parmesan cheese. 

Stir well and set aside.

Lay out the dough and prepare to cut the ravioli. 

Add a tablespoon of the squash mixture to the center of the round ravioli.

Brush water around the mixture where the top piece of dough will touch.  

Press tightly and seal with your fingers.  

Bring a large pot of salted water to a boil, and book the ravioli in small batches for around three minutes.

Serve with whatever sauce you desire and add a little cheese on top.