Prep 1 hr
Cook 1 hr
Raviolis made from butternut squash--extra filling would work well in a soup, too. From digsmagazine.com
- 4 eggs
- 3 1⁄2 cups flour
- 1 teaspoon salt
- 1 butternut squash
- 1 1⁄2 tablespoons butter
- 1⁄8 teaspoon nutmeg
- 2 dashes cinnamon
- Combine the eggs, flour, and salt. Knead by hand until the dough is smooth and elastic.
- Slice the squash in half and scoop out the seeds. Place halves cut-side down in 1/4" of water in a baking pan. Bake at 375 F for 40 minutes or until tender.
- Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg, and cinnamon. Season with salt and sugar to taste. Once cool, use immediately or refrigerate overnight.
- Fill the ravioli.
- Cook raviloli in boiling water for 5-7 minutes or until tender. Toss with butter and parmesan.