Butternut Squash and Mascarpone Raviolis

Butternut Squash and Mascarpone Raviolis

Servings: 4

Ingredients:

For the Dough:

• 2 pounds of flour
• 8 eggs
• 1 oz olive oil (add an extra tablespoon if the mixture feels too dry).

For the Butternut Squash Filling:

• One Large Butternut Squash
• 1/2 Cup Mascarpone Cheese
• 1/2 Cup Parmesan Cheese
• 2 Tablespoons Olive Oil
• 1/4 Teaspoon Grated Nutmeg
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Garlic Powder
• 1 Tablespoon Chopped Sage
• Optional; 2 Garlic Bulbs (place these in the butternut squash holes for extra roasted garlic flavor)

For the Sage Sauce:

• Bunch of Sage (1/2 Cup)
• 6 Garlic Cloves
• 1 1/2 Sticks of Salted Butter

Instructions:

Preparing the Filling:

1. Preheat oven to 375°F. Peel the butternut squash using a potato peeler and cut it into small quarter-size cubes.
2. Place the cubed squash on a baking sheet, drizzle with 1 tablespoon olive oil, and bake for 30 to 35 minutes until fork-tender.
3. In a food processor or blender, combine the baked squash with mascarpone, parmesan, remaining olive oil, nutmeg, salt, pepper, garlic powder, and chopped sage. Set aside.
4. Optional; different way to bake, just takes a bit longer. Slice the butternut squash in half, scoop out the seeds, place orange side face up. Add the garlic bulbs in the wholes, drizzle with oil and salt and bake for 45minute to an hour or until you can easily stick a fork into the squash.

Making the Ravioli Dough:

1. In a standing mixer with a dough hook attachment, mix the flour on low speed.
2. In a separate bowl, whisk together the eggs and olive oil. Gradually add the wet ingredients to the flour and mix for about 7 minutes until a ball of dough forms.
3. Cut the dough into 8 equal slices and roll each slice into a 1/2-inch thick rectangle.

Assembling the Ravioli:

1. Using a pasta maker, roll out each slice of dough gradually to desired thickness, decreasing the setting on the pasta maker with each pass.
2. Place the filling on half of the rolled-out dough sheets, spacing them 3 inches apart.
3. Carefully place another sheet of dough on top of the filling-covered sheets and press down around the filling to seal.
4. Use a pasta roller to cut the ravioli into small squares. Press firmly to seal the edges. Repeat until you have about 32 ravioli.

Cooking the Ravioli:

1. Bring a large pot of water to a boil. Cook the ravioli in the boiling water for 8 to 10 minutes.
2. In a large saucepan, sauté chopped sage, garlic cloves, and butter until golden brown and fragrant.
3. Strain the cooked ravioli and add them to the saucepan. Toss gently to coat the ravioli in the sage butter sauce.
4. Serve hot and enjoy!