Winter Squash Ravioli

This is a nice savory filling for ravioli. Though it is a lot of work, it is worth it! Use a sauce of brown butter and sage or some other light sauce so you can really let the taste shine through.

For the pasta:
1 cup all purpose flour
1 cup semolina flour
1 cup whole wheat flour
4 eggs
2 tablespoons olive oil
Water

Mix the ingredients together to make a pasta dough (using the water and extra flour to get the dough to a correct consistency) and knead for 5-10 minutes. Let rest for 60 minutes then run through a pasta maker to make sheets at a 5 thickness.

For the Filling:
1 1/2 pounds squash, cut into small pieces (roughly 1/2" square)
4 cloves garlic
1 cup parmesean cheese, grated
Breadcrumbs
1 egg
Salt and pepper

Place squash in a single layer on baking sheets and roast at 400 degrees for about 30 minutes, until soft and most of the moisture is gone. At the same time, but in a separate plan, roast the garlic until golden brown. Let both cool then put into a bowl and add the cheese, egg, salt and pepper and the breadcrumbs, using just enough of the latter to absorb any excess moisture in the mixture.

Making Ravioli:
Cut the pasta into rounds using cooking cutters and place about a teaspoon of filling in the middle. Wet half of the outside edge of the pasta and fold over, being careful to remove as much air as possible from the pocket. Press the edges of the pasta together, and line on a baking tray to wait for cooking. Cook in salted boiling water for 4-5 minutes and then toss with your favorite sauce.

- Cook 4 minutes