Homemade Ravioli

I love making fresh pasta! It is extremely easy and even my 4 grandchildren all know how to make pasta. It is a fun activity for the whole family.

The recipe for the pasta dough is on the website several times at divinedesignhouston.org.

Here is the recipe for the filling for the ravioli....

Butternut Squash Ravioli Filling

5 cups diced butternut squash, about 1 medium butternut squash
1 tablespoon olive oil
2 garlic cloves, thinly sliced or minced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon black pepper
1 cup ricotta
1/4 cup grated Parmesan

Preheat the oven to 425 degrees. Spread the butternut squash onto a baking sheet and toss with the olive oil, garlic, thyme, salt, and pepper until evenly coated. Roast for 25-30 minutes or until the squash is fork tender. Remove from the oven and let cool.
Bring a large pot of water to a boil and salt it heavily.
Add the squash, ricotta, and Parmesan cheese to a food processor and pulse on high until smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
Make the pasta dough into sheets going all the way up to the highest setting on the roller.
As the sheets are made (do not make more than one at a time because they will dry out), take one and dollop half a tablespoon of the butternut squash filling per ravioli on one of the pasta sheets. Space out each dollop about 1 inch apart from each other. You should have about 12 dollops per sheet of dough. Use your fingers or a pastry brush to brush water around the edges of the filling on the pasta sheet.
Carefully lay another sheet of pasta over the top and use your fingers to gently press around each dollop of filling.
Use a ravioli cutter or pizza cutter to cut the ravioli, removing any excess from the edges of the dough to form squares for each ravioli. Repeat with the remaining dough sheets.
Meanwhile, heat a large deep skillet over medium heat. Once hot, add:
8 tablespoons butter
When the butter is melted, drop in
24 fresh sage leaves
Allow them to sizzle in the butter for about two minutes.
Remove from the heat and set aside.

Working in batches, gently place the ravioli into the boiling water and cook for about 4 minutes. Remove from the pot with a slotted spoon and repeat with the remaining ravioli.

Drizzle the browned butter over the cooked ravioli and gently toss to serve. Serve with more Parmesan and freshly cracked black pepper if desired.