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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Pasta Vegetables European Dinner Party Fall Holiday Event Low Fat Winter Italian Dietary Copycat Thanksgiving Low Sodium Seasonal Low In Something Pasta Rice And Grains Ravioli Tortellini Squash Novelty 4 Hours Or Less

Butternut Squash Ravioli

A knockoff recipe from a great little local pasta place. Goes with many different sauces: alfredo sauce, butter sauce, or even lightly tossed in sun-dried tomato oil.

Steps

Steam squash until easily pierced with a fork.
Mash squash , and add spices , cheese and salt and pepper.
Cool , and prepare dough.
For dough: mix flour and salt together.
In a separate bowl , mix the cilantro , eggs , and 1 / 4 cup water.
In a food processor , pulse cilantro mixture until the cilantro is fine.
Add flour mixture gradually until well mixed.
Add water if necessary to obtain a stiff dough.
Knead dough by hand , and leave rest in a covered bowl for 20 minutes.
Knead again , and roll dough into a thin sheet , approximately 1 / 8 inch.
Cut out an even number of circles in the dough.
Drop a spoonful of filling in the center of each circle , moisten edges with water , and cover with a separate circle.
Pinch edges together , and leave ravioli dry for about 2 hours , and refrigerate until needed.
Cook ravioli in boiling salted water for about 15 minutes , drain , and serve with preferred sauce.

Ingredients

butternut squash, ground nutmeg, ginger, gruyere cheese, salt and pepper, fresh cilantro, unbleached flour, salt, eggs, water