Pasta: Roasted Butternut Squash Ravioli with Walnut Parsley Pesto

By Snook

Totally Hands On: Pasta Workshop

Ingredients

• 1 small to medium butternut squash
• salt and pepper to taste
• 2 T unsalted butter, melted
• 2 t balsamic vinegar
• 1/4 c mascarpone cheese
• 2 T parmesan cheese, grated
• 1/4 t ground cinnamon
• 1/3 t freshly grated nutmeg
• salt and pepper to taste
• 1 recipe egg pasta dough
• 1 egg whisked with 1 T water
• Walnut Pesto

Preparation

Step 1

Preheat oven to 375 degrees.

Cut the squash in 1/2 and scrape out the seeds. Season the flesh with s and p to taste and place, cut side down, on a parchment lined sheet tray.

Bring a large pot of water to a boil and add a generous pinch of salt. Keep handy off to the side to cook the pasta.

Cook until the squash is knife tender, about 40 minutes. Allow to cool.

Scoop the flesh out into a bowl and mix in the melted butter, vinegar, mascarpone cheese, parmesan, cinnamon, nutmeg, s and p.

Transfer the butternut squash filling to a pipping bag.

Roll out the dough into thin sheets and fill the ravioli according to the chef's instruction using the egg wash to seal the ravioli.

Cook the ravioli until al dente, toss with the walnut pesto and serve. If the sauce is a bit too thick, thin with a splash of the pasta water.