Butternut Squash Ravioli

I made this ravioli and my sweet friend Rebecca from Happily the Hicks made a Creamy Sage and Parmesan Sauce... we ate it for lunch and were amazed at how perfectly they paired (and how perfectly fall it was). So I highly encourage you to make this ravioli + her sauce. Let's make ravioli together...

We'll begin by peeling our squash. 

Discard the scraps and let's cut it in half lengthwise. 

Using a spoon, scrape out the guts.

Turn her over and let's cut off the ends and chop into cubes.

Place the cubed squash into a steamer basket.

Place the steamer basket into a pot with an inch or two of water in it.

Put a lid on it and set it over medium-high heat for 20-25 minutes.

While our squash is steaming, let's  make our pasta dough. 
If you don't feel like making the dough I've heard of people using wanton wrappers... and I really won't judge you for doing so. I've never tried it, so I can't vouch for the outcome, though.  I don't have kids to take care of and I genuinely enjoy doing things like this. That's why I do it.
So, If you're making the pasta dough: get out your ingredients.
I did a single batch of dough and it made me 20 2.75 inch raviolis. I definitely had enough filling leftover that I probably could've tripled the pasta dough and had plenty. So, feel free (and be encouraged) to double or triple the recipe I'm using here. (or to see how to use this same dough to make spaghetti or linguine Click here)

I'm using: 2 cups Flour, 3 eggs, 1/2 teaspoon salt and 1/4 t nutmeg 

Dump in the dry ingredients and whisk them together.

Wake a well in the middle by pushing the flour to the sides of the bowl.

Pour the eggs in the center and whisk them.

Keep whisking and slowly add in the flour from the sides.

Once I get to this point I take my fork out and start kneading with my hands instead, still slowly adding more flour.

keep kneading and adding flour.

after a few minutes it’ll get firmer (a little firmer than play-dough) and won’t be so sticky. At that point you’re done.

Cover it in a damp towel to rest while we finish the filling.

After about 20 minutes your squash should be done.

You’ll know it’s done when you poke it with a fork and the fork goes in and out easily.

Put it into a bowl.

Add a Tablespoon of butter

Mash it all up. Set aside for just a moment.

Heat a sauce pan with a Tablespoon of olive oil over medium heat.

While the oil is heating, finely dice one fourth of an onion.

Add the onion to the hot oil along with one garlic clove, minced.

When the onion and garlic are cooked stir in your squash.

Grate in about 3 Tablespoons of Parmesan cheese.

Stir

Place it in a bowl. 

Get half of your dough out on a floured surface. 
(the other half keep under a damp towel)

Roll out your dough.

Make sure to keep it floured as you go.

You wanna be able to see your hand through the dough. Or at least almost be able to.

Cut out your ravioli shapes. I used 2 3/4 inch circle cutters, you can use whatever you have. You don't even have to do this step if you don't want to. 

You could just leave the sheet whole, paint it with water. dollop filling in a row(s) and fold the other half over, and then use a knife to separate each raviolo.

Peel away the extra. Save your scraps under the damp towel to re-roll later.

Gather half of your cut-outs. These will be your bottom halves.

You'll want a pastry brush, a small bowl of water, your filling and a cookie sheet nearby.

Brush water onto your bottom halves.

Dollop 1 teaspoon of filling onto each one.

Place your tops on.

Use your fingers to seal the edges.

Crimp the edges with a fork to further seal them and to create ridges for the sauce to cling to.

Place them on a floured cookie sheet as you finish them.

Repeat these steps with the remaining dough.

Now that you're done, you can either refrigerate them like this until you're ready to eat or flash freeze them like this and then transfer them to Ziploc bag to freeze for longer. Either way, when you're ready to cook them: bring some water to a boil and cook for 3-6 minutes, just until the noodles are tender. Don't forget the most important step: serve them with Rebecca Hicks's insanely creamy sage and Parmesan sauce. I'm so serious when I say that it's the best creamy sauce I've ever eaten. I don't say that lightly. Plus it pairs perfectly with this butternut squash ravioli!

oh man, look at her photo... she makes it look soooo good.