Perfect season for a nice ravioli dish and better if the filling is with butternut squash.

This time we decided to shape differently like little hearts,but you can decide how to shape them.

Ravioli con la Zucca= Butternut squash ravioli

Ingredients

For the Ravioli Dough

300 gr =3 cups flour                  

3 eggs                

3 tablespoon of olive oil   

a pinch of salt

For the filling:

200 gr.=1 2/5 US cups = 3 of butternut squash or pulp

80 g =2/3 cups of grated Parmigiano cheese

50 g = 1/3 cup ricotta cheese

50 g = 1/3 cup of bread crumbs or Amaretto cookies (biscuits)

2 eggs     

nutmeg

salt and pepper

Clean the butternut squash removing the seeds from the central part , cut into thick slices, wash and dry them, then put them to cook in the oven at 180° C /350 °F for one hour.

When the pumpkin is cooked, remove the peel and pass the pulp through a strainer, collecting it in a bowl.Otherwise use the prepared pulp.

Add the eggs, ricotta cheese, Parmigiano cheese, bread crumbs, salt and nutmeg.

Stir  the mixture with a  spoon and then let it rest for 30 minutes.

 With flour, eggs, oil and a pinch of salt, prepare the dough and roll it out , not too thin.

Cut into squares. Place in the center of each square a spoonful of filling, fold in on itself and cut

Boil a pot of salted water, bring to a boil, pour the ravioli  in the water  to cook  for 5 minutes.

Pull them out of the water with a slotted spoon when they float, pour in layers in a bowl and toss with the chosen sauce

Perfect sauces are Butter and Sage, Mushrooms, walnuts .

Buon appetito !!!