Recipe contributed by Andrea B.
Pasta dough:
2 cups Jessica’s All Purpose Flour
3 large eggs
1 tsp fine sea salt
1 tbsp olive oil
Filling:
1/2 cup shredded mozzarella
1/4 cup butternut squash purée
2 tbsp shredded Parmesan
1 tbsp olive oil
Salt and Pepper to taste
Sauce:
4 tbsp unsalted butter
4 fresh sage leaves
1 minced clove of garlic
Instructions:
1. Combine the pasta dough ingredients using a Kitchen Aid mixer with dough hook. Remove dough from bowl, dust surface with Jessica’s All-purpose flour. Knead for 5 mins. Brush extra Virgin oil olive on the outside of the dough ball and let sit in plastic wrap for 30 mins.
2. While the dough is resting, prepare the filling. Make butternut squash puree by defrosting and blending frozen butternut squash in a food processor. Combine filling ingredients and set aside.
3. Roll out ravioli dough into 2 separate sheets. Add teaspoons of filling mixture on top of dough, one inch apart. Cover the filling with the second sheet of pasta. Press firmly around the filling to seal and cut into individual ravioli with a knife. Pinch edges closed.
4. Make sauce by melting butter over medium heat, add sage and garlic continue to reduce until brown.
4. Add ravioli to boiling water and cook until they float to the top. Drain well and add sauce.
