Recipe: Butternut Squash Ravioli

In a large bowl, whisk together the flour and Himalayan Sea Salt for the pasta dough.  Push the flour towards the edges, leaving an indent in the middle.

In a separate small bowl, whisk together the eggs, egg yolk and Butter Extra Virgin Olive Oil.  Pour mixture into the indent in the flour bowl.

With a fork, gently mix the eggs into the flour until it is crumbly and begins to form a dough.  Turn it out onto a hard surface and begin kneading until a smooth, elastic dough is formed (add water, 1 teaspoon at a time, if dough seems dry).

Wrap the pasta dough in plastic wrap and set aside, at room temperature, for 15 minutes.

In a medium bowl, whisk together all of the ingredients for the filling until well combined.

When the pasta dough has sat, cut it in half, keeping the half you are not using wrapped in plastic wrap.

Roll out the dough as thin as possible (you should almost be able to see through it).  If you are having a hard time getting the dough to roll thin, allow it sit, and then roll again.  Repeat as needed using a dusting of flour to keep from sticking until desired thickness is reached.

Using large cookie cutters or a circle cutter, cut shapes out of the rolled pasta dough.  Fill each with about a tablespoon of the filling mixture (this will vary based on the size shapes you create).  Place an additional cut out on top of the mixture and use a fork to crimp the sides together.

Repeat, re-rolling the dough as needed and using the additional dough set aside.

When ready to cook, bring a large pot of salted water to a gentle boil.  Gently add completed raviolis and boil for 5-8 minutes.  The raviolis will begin to float when they are almost done (around 3-5 minutes).  Let them continue cooking at the surface for an additional 1-2 minutes.

Strain and serve hot with additional Stonewall Kitchen Butternut Squash Pasta Sauce.