Squash Ravioli
Some leaves are already falling and shops bring back their autumn decoration… I also can spot some squashes here and there… It still makes me sad that (psssttt) summer is nearly over. I just love summer with all its benefits, sun sunshine and beaches… But let’s move on to some positive things. You already know that you can use squash for my Risotto but now you can learn how to make your own Squash Ravioli. This one is a little bit tricky and time consuming but you will manage it (I believe in you). :) prep time: 30mins cooling time: 30mins cooking time: 7mins For Four This recipe is also easier made with a pasta machine What you will need: Dough: 400g flour (the finer grounded the better) 4 large eggs 2 tablespoons olive oil 1 teaspoon salt Filling: 500g Squash (Hokkaido or Butternut, but I prefer Hokkaido) 1 Onion Salt Pepper Nutmeg