Butternut Squash Ravioli

Raviolis made from butternut squash--extra filling would work well in a soup, too. From digsmagazine.com

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 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
•  sugar
•  salt

Directions

1. Combine the eggs, flour, and salt. Knead by hand until the dough is smooth and elastic.
2. 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.
3. 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.
4. Fill the ravioli.
5. Cook raviloli in boiling water for 5-7 minutes or until tender. Toss with butter and parmesan.