Buttnernut squash ravioli

Looking in my freezer and realized I have butternut squash that I set up that needs to be used…. what to do with it? I decided to make butternut squash ravioli.

Made homemade pasta dough, and rolled out into two separate sheets.

Took the butternut squash, added 3 tablespoons raw sugar (cause I had that and wanted to use it up), added about 1 tablespoon pumpkin pie spice, and mixed together throughly.

dropped 1/2 teaspoon size dollups of the squash on on pasta sheet, leaving about 2 inches between each dollup. using pastry brush, brushed a little water between each dollup (to help the top pasta adhere to the bottom dough), place the second sheet of dough over the first, press around each dollup of squash making sure to press out all the air. press the dough sheets together between the dollups. Using a round and/or fluted cookie cutter, cut out each ravioli. cook in slow boiling water 2 – 3 minutes. top with sauce of your choice (I prefer a cream sauce made with shallots or onions, a little bit of butter and some sage).

What are you having for dinner?

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