Pumpkin-stuffed Ravioli

Pumpkin Ravioli Filling

1 hard squash (butternut, sweet pumpkin, etc)

olive oil

salt

nutmeg

parmesan

cheese

salt & pepper

Cut pumpkin into chunks & drizzle with olive oil. Sprinkle with salt. Roast at 350 degrees until pumpkin is soft. Allow to cool. Scoop pumpkin out of its shell into a bowl. Add a handful of grated parmesan cheese, nutmeg, salt & pepper. (If you like you can add ground cloves or ginger - any spice you like to give it that fall feel.) Mix it all up - use to stuff cappelletti, tortellini or ravioli. Can also be served as a side dish without the pasta. Once pasta is filled, throw into salted boiling water until they float to the top. Freezes well: place in a single layer on a sheet pan, then transfer into zip lock bag.

Make your own pasta using our "Down & Dirty Pasta Dough from Scratch Recipe" - Click here! or buy fresh sheets of pasta. To stuff your ravioli ~


 * Roll out a sheet of pasta to about an 1/8 of an inch thickness -the thinner the better.
 * Evenly space out small mounds of filling.
 * Lay another sheet of pasta over the top.
 * With your fingers gently smooth out any air bubbles.
 * Cut out ravioli - either squares with a pizza knife or ravioli cutter or a shot glass for circular ravioli. Most importantly making sure the sides are closed.

[|Ravioli with Butter & Sage]
 * In a pan slowly melt a couple of tablespoons of butter & gently fry a handful of sage leaves for 1 - 2 minutes.
 * Raise the heat, toss in your cooked pasta with a bit of pasta water.
 * Season with salt & pepper & serve.