Butternut Squash Ravioli with Maple Butter Nut Glaze: Your Thanksgiving Leftovers Reimagined

Directions

Squash filling (If you're not using Thanksgiving leftovers)—

1. Preheat your oven to 350° F.
2. Cut your squash in half and scoop out the seeds.
3. Place each half in a roasting pan cut side up.
4. Rub the inside of the squash with olive oil and shake a little salt and pepper to taste.
5. Roast until fork tender
6. Remove from oven and let it cool enough to handle
7. Remove your garlic cloves from the outer coating.
8. In a small frying pan, add a little olive oil and roast your garlic until it is soft (You could also chop the end off a head or two of garlic, pour olive oil over it, wrap it, cut side up, in foil, and roast it at the same time as you roast the squash)
9. Scoop your squash into a food processor, then add your garlic, ½ teaspoon of sage, ½ cup parmesan, salt, and pepper. Blend until smooth.

Ravioli Dough —

1. Sift your Einkorn flour to fluff it and weight out 360 grams.

2. Make a well in your bowl or on a silicone mat and add your eggs

3. Mix your eggs into the flour with a fork and once the egg is well combined, use your hands to need the dough until it is smooth and elastic (about 5 minutes).
   
4. Cut your dough into 6 sections and cover with plastic wrap. We used a sealed bowl and didn’t have trouble with it drying out as we worked.

Ravioli Filling —

1. Grab a section of dough and roll with a pasta machine, starting on 1 and working your way to a 3. You can try going up to a 4, but we had trouble with the filling breaking through because it was too thin, and we were filling them differently than we normally do.
2. You should have a long stretch of dough about 4-6 inches wide. At this point, you have several options.  You can use a ravioli form and fill them that way. You could use a Kitchen Aid ravioli machine. You could use a ravioli rolling pin if you have one.  You can also do it the old-fashioned way and put teaspoons of filling on your dough, then top and cut them out with a pastry cutter. You could also make tortellini. I’ll walk you through what we did.
3. Make sure to lightly flour the under side of your pasta strip before filling so it doesn’t stick.
4. Put your filling in a piping bag or a ziplock and cut the corner. Squeeze a long line of filling in the middle of your dough strip.
   
5. Take some water and dampen along the long edge with water and fold your pasta dough in half all along the long strip of filling, gently sealing it from the outside edge of the filling out.  You should have a long tube of pasta with your filling inside.
6. Take a pasta roller, run it down the long edge, and peel the excess dough off. Be careful not to cut too close to your filling, or your ravioli will pop open when cooking.
7. Gently lift the side of your pasta with the filling bulge starting at one end, moving about a inch down the roll and pinch it closed. Repeat that from the spot you pinched, making a pocket every inch or so evenly down the line of dough.
8. Once at the end, you should have a long rope that’s been sectioned off. Take your pasta cutter and cut apart the sections at the spots where you pinched, working from the filling side to the sealed side.
9. Repeat that process until your filling is gone. You may have to make another batch of dough.

Ravioli Cooking —

1. Boil a pot of generously salted water
2. Gently slide your fresh ravioli into the pot and boil for 3-6 minutes, depending on thickness.

Maple Butter Nut Glaze —

1. While the ravioli are cooking, add ½ cup of butter to a medium saucepan on medium heat.
2. When the butter is melted, add your choice of maple syrup.
3. Stir and cook until the maple and butter start to thick and get frothy.
4. Choop your nuts if you’re using pecans.
5. Add your nuts and turn off the heat once the maple butter is hot and frothy.

To Serve—

1. Gently remove your ravioli from the pt with a slotted spoon onto a bowl or plate.
2. Drizzle your maple butter over your ravioli.
3. These pair well with Italian sausage on the side!