Butternut Squash Mascarpone Ravioli

Precooked Ravioli can be frozen!

1 small butternut squash                                          

2 T. olive oil

Salt and pepper

Nutmeg

1 8 oz. container Mascarpone cheese

3 cups flour

3 eggs

1 stick of butter

Cut the squash into quarters. Cover w/ olive oil, salt and pepper. Bake at 350 for about one hour. Cool. Scoop out the flesh, mash and add a little nutmeg.

For the pasta: Spread about ½ cup of flour on a cool surface. Pour the other 2 ½ cups of flour in the center of the area in a mound. Make a well in the center of the mound. Scramble 3 eggs and pour into the well. Mix the flour and eggs together adding flour if necessary. Knead the dough for ~5 min. Let it rest for ~15 min. roll the dough out w/ a pasta machine. Cut the rough edges from each rectangle of pasta. Cut squares from the pasta.

Mix the squash w/ the cheese and season to taste. Put a small teaspoon of the mixture in the center of ½ the pasta squares. Glue the top of each ravioli on w/ an egg wash making sure that the filling does not come to the edge of the square; press together firmly so as to seal in the filling.

Bring a large pot of water to a boil; add salt and drop in the raviolis making sure not to crowd the pot; cook until the pasta is limp. Drain. Just before serving brown one stick of butter in a large skillet; add ravioli into the butter and coat. Serve immediately.