Ingredients
1 c. semolina
1 egg
1 tbsp oil
1-3 tbsp water
1 c. cooked butternut squash
2-4 tbsp toasted walnuts
gorgonzola to taste
olive oil
parsley
Preparation
Prepare filling ahead of time with squash, walnuts, and cheese. prepare pasta. run through at least 8 on the pasta maker. Lay slices of pasta and place a teaspoon of ravioli. lightly brush water where you will cut then fold the ravioli over itself. Rectangles with cut corners are nice. Squeeze out air as you press closed. Use a fork for texture on the edges if you like. Uncooked ravioli may be frozen. When ready to cook, bring water to a boil. Cook ravioli about five minutes just under a boil. Top with a drizzle of olive oil, some shaved parmesan, and chopped parsley or arugula.
