Note: the recipe is split into 3...pasta, filling, sauce. Pictures and text are separated - leave me a note if you would like me to email you a printable version :)
- 3 cups flour
- ½ tsp salt
- 2 eggs (beaten)
- ¼ cup EVOO
- ½ cup water
- Flour for dusting
- 2 ½ lbs butternut squash
- 1 tbsp melted butter
- 1 tbsp pure maple syrup
- Zest of 1 large orange
- ½ cup mascarpone cheese
- ⅓ cup parmesan cheese
- ¼ teaspoon ground cinnamon
- Pinch of nutmeg
- Salt and freshly found pepper, to taste
~ Preheat oven to 400; slice the squash lengthwise and remove the seeds. Put the cut side down on a greased baking sheet; roast the squash in the oven until tender when pierced with a fork…should be about 45 minutes. I put the squash in the oven while I was making the dough.
~ When squash is done scoop the pulp out into a large mixing bowl and discard the skin. Add all ingredients from the butter down to the salt and pepper and stir together thoroughly. This filling can be made a day in advance or used to make raviolis immediately.
~ When you are ready to make the raviolis, follow the instructions above for making your dough. Lay the finished dough out in sheets and by the spoonful add the squash mixture. The ravioli makers made it easy to make the pockets for the filling!
~ Freeze (do not refrigerate) leftovers on parchment sheets - spaced enough that they aren't touching; once they are frozen you can put them into a ziplock bag. There is never a need to defrost…just throw the frozen ones right in the boiling water for about 4 minutes. If you are boiling them fresh just after making them then it only takes about 3 minutes.
- 4 tbsp butter
- 1-2 handfuls of sage leaves, torn