Large Pasta Stuffed With Winter Squash

Filled ravioli pasta can be boiled, baked or fried.

In general, winter squash, such as acorn, Hubbard, butternut or even pumpkin, are very mild in flavor. However, they can easily be seasoned to make them into either a sweet or savory dish. Winter squash is also very versatile, as the flesh can be baked, broiled, sauteed or roasted, then made into a puree for soups or pasta fillings. Making the pasta can be time-consuming but well worth the effort.

Things You'll Need

• Electric stand mixer
• Dough hook
• 5 cups of all-purpose flour
• 3 teaspoons salt
• 6 whole eggs
• 3 tablespoons of extra-virgin olive oil
• Bowls
• Plastic wrap
• Knife
• Pasta machine
• Butternut squash
• 1 teaspoon ground black pepper
• Aluminum foil
• Baking sheet
• 11 tablespoons of unsalted butter
• 3 tablespoons of honey
• 1/4 teaspoon of ground cinnamon
• Electric hand mixer
• 4 tablespoons of heavy cream
• Skillet
• 3 shallots
• 3 tablespoons of Parmesan cheese
• 1/4 teaspoon of nutmeg
• Scoop
• Fork
• Colander
• Skillet
• 12 sage leaves or 1 tablespoon of ground sage

Instructions

1. Preheat an oven to 350 degrees Fahrenheit.

2. Add 5 cups of all-purpose flour and 1 teaspoon salt to the bowl of an electric stand mixer equipped with a dough hook. Slowly add 6 whole eggs, one at a time, and mix the dough on low speed. Add 1 tablespoon of extra-virgin olive oil and continue to mix until a dough ball forms.

3. Sprinkle flour onto a flat work surface. Remove the dough from the bowl and begin kneading. Do this for about five minutes. Coat a bowl with olive oil and add the dough. Cover with plastic wrap and allow to rest for 30 minutes.

4. Cut the dough in half with a knife. Place the half you are not using back in the covered bowl. Add more flour to your work surface and roll out the dough. Shape the dough into a rectangle.

5. Roll the dough through a pasta machine two to three times at its widest setting. Lower the setting to the middle setting and run the pasta through again two or three times. Continue in this manner until the dough is the desired thickness -- between 1/8 and 1/4-inch thick. Cut the dough into large squares -- about 1 1/2 by 1 1/2 inch es. Place in the oiled bowl and roll out the other half of the dough.

6. Peel and cut one large butternut, acorn or other winter squash into chunks. Place the chunks in a bowl and toss with 1 tablespoon of olive oil and 1 teaspoon each of salt and ground black pepper. Place the squash chunks on an foil-lined baking sheet. Place the sheet in the oven and bake for one hour or until the chunks become soft.

7. Add the squash to a bowl with 2 tablespoons of softened, unsalted butter, 3 tablespoons of honey and 1/4 teaspoon of ground cinnamon. Puree the squash with an electric hand mixer. Add a couple of drops of heavy cream if the mixture is too thick. Set aside.

8. Melt 1 tablespoon of butter in a large skillet on medium-high heat. Add three diced shallots and saute for two or three minutes. Add the squash puree and cook until the puree dries -- about three or four minutes. Remove from heat and add 3 tablespoons of Parmesan cheese, 3 tablespoons of heavy cream and 1/4 teaspoon of nutmeg. Allow the puree to cool.

9. Fill a large saucepan with water and bring to a rolling boil. Add 1 teaspoon of salt to the water.

10. Place a small amount of puree in the center of a piece of ravioli, using a scoop. Place another piece of pasta on top and seal all the way around, using your fingers and the tines of a fork. Repeat for all remaining pieces of ravioli.

11. Add some ravioli to the water once it is boiling. Do not overcrowd the saucepan; cook the ravioli in batches if necessary. Cook the pasta for about four minutes or until the pasta floats on the surface. Scoop the pasta out and drain in a colander. Repeat for all remaining ravioli.

12. Add 8 tablespoons of butter to a medium skillet. Add a dozen sage leaves, or 1 tablespoon of ground sage, to the butter and cook until the butter begins to brown. Serve the butter sauce over the pasta.