Butternut Squash Ravioli



You will be amazed at how easy this is to make!  And once you make it from scratch you won't want to go back (athough finding butternut squash ravioli around here is impossible anyway).  
To make this you will need:
Filling
1 1/2 cups of cooked butternut squash
1 cup of ricotta cheese
3 tbsp of fresh sage, minced
1 1/2 tsp salt
1 1/2 tsp of fresh/coarsely ground black pepper (if using finely ground pepper, start with 1/2 a tsp and adjust to taste)
3/4 tsp nutmeg
Dough
2 cups of all-purpose flour
3 large eggs
olive oil if/as needed
Finish
1 stick butter
4 oz. sugar snap peas, 1/2 grated carrot and a small yellow squash (chopped) cooked for a few minutes in a microwave

1.)  Mix all of the filling ingredients together, reserving ⅓ of the sage for finishing.
2.)  Sift flour into a large bowl or onto a pastry board and make a well in the center. Crack eggs into the well. Using a fork, beat eggs and begin to pull flour into liquid.
3.)  Once you can no longer mix with a fork, knead dough on a well-floured surface until smooth and elastic (8–10 minutes). (If dough feels a bit dry, add a little bit of olive oil when kneading.) Cover dough with a wet tea towel and let rest for 10 minutes. If you won’t be using it right away, wrap with plastic wrap and refrigerate. I’ve read that you can keep fresh pasta dough in the fridge for 2 days.
4.)  On a floured surface, roll one batch of pasta dough out into a large rectangle, until it is thin, but not in danger of tearing (around 1/16 of an inch thick). Drop tablespoons of filling over the surface of the dough, leaving about an inch between.
5.)  Roll the second batch of dough out into another rectangle, doing your best to replicate the size/shape of the first. Using a pastry brush (or your fingers), rub a little bit of water on the surface of the first dough between the filling, to ensure a proper seal. Carefully place the second rectangle of dough on top, and press all around to close. Cut ravioli with a knife or pasta wheel. To make sure they’re extra sealed (and extra cute), press all around the edges with a fork.
6.)  Bring a large pot of water to a boil. Add ravioli and cook until they begin to float (this should only take a few minutes). Drain.
7.)  In a medium fry pan, melt the butter and sage and allow it to cook until it turns brown.  Add the vegetables and the ravioli.  Heat through and serve.