Pumpkin-stuffed Ravioli

Ravioli Filling

 * 1 hard squash (butternut, sweet pumpkin, etc)
 * olive oil
 * salt
 * nutmeg
 * Parmesan cheese
 * salt and pepper

Pasta
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.

Filling

 * 1) Cut pumpkin into chunks and drizzle with olive oil.
 * 2) Sprinkle with salt.
 * 3) Roast at 350 °F until pumpkin is soft. Allow to cool.
 * 4) Scoop pumpkin out of its shell into a bowl.
 * 5) 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.)
 * 6) Mix it all up - use to stuff cappelletti, tortellini or ravioli.
 * 7) Can also be served as a side dish without the pasta.

To stuff pasta

 * 1) Roll out a sheet of pasta to about an 1/8 of an inch thickness -the thinner the better.
 * 2) Evenly space out small mounds of filling.
 * 3) Lay another sheet of pasta over the top.
 * 4) With your fingers gently smooth out any air bubbles.
 * 5) 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.
 * 6) Once pasta is filled, throw into salted boiling water until they float to the top.

Sauce

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

To freeze
Place in a single layer on a sheet pan, then transfer into zip lock bag.