For the first time in a long time I woke up, stepped outside, and had to grab a jacket. I walked up to Dunkin Donuts and bought a fresh pound of Pumpkin Coffee. On my way there I noticed that today's high was only going to be 68F!
After a loooong summer of keeping the grass and trees well watered, I think it's safe to say that Autumn is upon us. And to celebrate the new season, here's a Fall spin on and Italian favorite! I love butternut squash but really any gourd will do for this recipe. And just a dash of cinnamon makes these ravioli taste like pumpkin pie!
Ingredients:
For the Dough:
Pasta Dough--- Click HERE for Homemade Recipe!
For the Filling:
Butternut Squash--- 2 Lbs.
Cinnamon--- 1 tbsp.
Nutmeg--- Pinch
Salt--- Pinch
Begin by preheating the oven to 425F. Slice squash lengthwise and roast in oven for 1 hour.
In the meantime, prepare a basic pasta dough. If you want to try a homemade recipe feel free to follow this link!
Once squash is tender, remove flesh and mash to make the filling. Season with cinnamon, nutmeg and salt.
On a floured surface, roll out two thin sheets of dough. Scoop 1 tbsp of filling onto dough and space out to allow for 2" ravioli (doesn't have to be exact- make 'em as big or little as you like). Make an egg wash and brush around the filling.
Cover filling with the other sheet of dough. Lightly press around the filling to make sure there are no air-pockets. Separate ravioli by using a pizza cutter then use a fork to press and seal edges.
Bring a small pot of water to a boil and cook ravioli until they float (should take no more than a minute). Strain with a slotted spoon and enjoy!
