Pumpkin-stuffed Ravioli

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== Ingredients ==
=== 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.
== Directions ==
=== Filling ===
# Cut pumpkin into chunks and drizzle with olive oil.
# Sprinkle with salt.
# Roast at 350 °F 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.
=== To stuff pasta ===
# 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.
# Once pasta is filled, throw into salted boiling water until they float to the top.
=== Sauce ===
* 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 and pepper and serve.
=== To freeze ===
Place in a single layer on a sheet pan, then transfer into zip lock bag.
Category:Ravioli Recipes
Category:Pumpkin Recipes
Category:Italian Recipes
Category:Vegetarian Main Dish Recipes
Category:Main Dish Pasta Recipes
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