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For the pasta: Mound the flour on a clean work surface, like a large cutting board or counter.
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2
Using a fork, create a well in the middle of the flour make the well with high sides.
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Crack the eggs into the well.
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Add in salt and oil.
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Using a fork, beat the eggs and slowly incorporate the flour by pulling it in from the sides of the well.
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As you continue to pull more flour and mix, the dough will start coming together.
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7
Using your hands, a fork or a bench scraper, work the dough until it comes together.
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Add more flour if it is sticky, add a few splashes of water if it is too dry.
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Knead the dough for 8-10 minutes until smooth and elastic.
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Wrap the dough in plastic wrap and set aside for 20 minutes or so.
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In the meantime, make the filling.
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Place cubed squash into a large pot with the chicken stock.
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Bring to boil.
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Reduce to simmer until squash is soft (test it with a fork).
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Drain.
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While squash is cooking, melt butter in a large skillet over medium heat.
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Saute onions until tender, 7 minutes.
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Reduce heat and add in garlic.
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Cook 1 minute and remove skillet from heat.
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Place cooked squash, onions, garlic, and remaining filling ingredients into a food processor.
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Puree.
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Store in refrigerator until ready to fill raviolis.
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When you are ready to assemble the ravioli... Sprinkle a baking sheet with flour and set aside.
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Unwrap pasta dough and cut it into four sections.
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You will work with one section at a time.
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Wrap the remaining three up in plastic in the meantime.
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Flour your work surface liberally.
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Roll out dough with a floured rolling pin, working from the middle and rolling out.
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Try to get the thinnest and longest piece of dough you can.
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Keep rotating and turning the dough to prevent sticking.
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Once your dough is rolled very thinly, down one side of the dough rectangle place small amounts of the filling {about a teaspoon} onto the dough about 1 1/2-2 inches apart.
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{Your filling amount and spacing will depend on how large or small your ravioli stamp is!
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Try your best not to overfill!
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It might take a few tries to figure out the perfect amount.}
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Fold the other half of the dough over the side with the filling.
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Press the top piece of dough over and around the filling to remove any air bubbles.
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Press your ravioli stamp in flour and then press down firmly to cut out raviolis.
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Place on the prepared floured tray.
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Form the leftover dough into a ball and place in the plastic wrap to rest.
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40
Continue this pattern with the other pieces of dough and the rest of the filling until all the raviolis are filled and cut out.
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At this point you can place your trays of raviolis in the freezer for 24 hours and then transfer to plastic freezer bags for a quick meal later.
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To cook, bring a large pot of salted water to boil.
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Drop in your raviolis and stir gently.
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Raviolis will be finished cooking once they float to the top.
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Then drain the raviolis and empty the water and pour the raviolis back into the hot pot.
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Place on the warm burner.
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47
{You dont need the burner on!}
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48
To make a simple garlic cream sauce*, melt some butter in with the hot raviolis {still in the same pot you used to cook them in}.
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Grate in a little garlic, a splash of cream, some grated parmesan cheese, salt and pepper.
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Stir for a minute or two or until sauce thickens slightly.
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Serve immediately.
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*This amount of sauce is good for about 12 raviolis.
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Adjust the recipe accordingly!
