Squash Walnut Gorgonzola Ravioli

1. 1

   Prepare filling ahead of time with squash, walnuts, and cheese. prepare pasta. run through at least 8 on the pasta maker.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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