Roasted Buttercup Squash and Blue Cheese Ravioli


Serves 4
1 recipe fresh pasta, or 1 pound purchased fresh pasta sheets
1 buttercup squash
½ cup grated Parmigiano Reggiano
½ cup Amish blue cheese, crumbled
 2 tablespoons chopped parsley
 1 pinch – salt, pepper and nutmeg
 2 large eggs + 2 additional yolks
Preheat oven to 350°. Cut the squash in half and scoop out the seeds. Place in a baking pan cut side down and add water in the pan up to the rim of the squash. Cook until tender, about 1 hour, allow to cool.
When squash is cool, scoop out the flesh of the squash and place in a stand mixer fitted with the paddle attachment. Mix on low to break up squash, then Parmesan, chopped parsley, salt, pepper, and a couple grinds of nutmeg. Fold in the crumbled blue cheese by hand.
Use a spoon or pastry bag to fill ravioli: Dot the pasta strips with about ½ teaspoon of filling, keeping the dots 2” apart and 1” from edge. Fold the pasta over to cover the dots. Use your fingers to press out any air pockets. Use a pastry wheel or ravioli cutter to cut into squares or rounds. Press the edges with a fork for a decorative finish and tighter seal. Dry the ravioli on a towel or rack before cooking.
Note: You can also use a ravioli tray to make and fill the ravioli. Be sure the dough isn’t too dry or it will break.
Drop ravioli into boiling salted water. Cook for 3 - 4 minutes, or until the ravioli float to the surface. Serve immediately with brown butter sauce.