The easiest way to soften squash is cutting it in half, scooping out the seeds, laying face down on a baking sheet and bake for about 45 minutes at 375.
Don't do what I did by cutting and cubing - for some reason even after an hour it did not get very soft.
The baked squash is scooped out of the peel, mashed and then parmesan cheese, S&P and nutmeg are added (fresh grated nutmeg is the best!) The recipe we used called for about a pound a squash, 1/2 cup parm cheese, S&P to taste and about 1/2 t nutmeg
|Kari hard at work!|
|A scoop of prepared squash is put on the fresh dough|
|The dough is folded over and cut with this ravioli cutter|
Here are little pillows of heavenly goodness!
The ravioli is dropped into boiling water and when they are done, they float to the top - use a wire type scoop to lift them out
Meanwhile Kari had made a brown butter sauce with garlic, S&P and fresh sage. We tossed the cooked ravioli in the sauce for a bit before serving
We called up Mr. John who was patiently waiting in the basement (playing pool) to be our guinea pig. He gave these 4 stars and we declared our efforts a success!!! We both agreed that we might want to add more nutmeg and S&P next time but that was it!!
|Don't these look dee-lish!|