Courtesy of PureZing

Serves 4

INGREDIENTS:

DOUGH:
4 Tablespoons fresh cilantro, chopped
2 ½ cups pre-sifted unbleached flour
½ teaspoon Sea salt
2 eggs
water

FILLING:
1 medium Butternut squash, peeled, seeded and chopped
1 teaspoon freshly ground nutmeg
1/3-teaspoon ginger
¾ cup finely grated Gruyere cheese, or ¾ cup ricotta cheese (or combination of both)
Sea salt and freshly ground pepper to taste

DIRECTIONS:

FILLING:
Steam squash in a steamer basket until easily pierced with a fork. Puree squash, and add spices, choice of cheeses and Sea salt and pepper. Cool, and prepare dough.

DOUGH:
Mix flour and salt together. In a separate bowl, mix the cilantro, eggs, and 1/4 cup water. In a food processor, pulse cilantro mixture until very fine. Add flour mixture gradually until well mixed. Add water if necessary to obtain a stiff dough.

Knead dough by hand, and leave rest in a covered bowl for 20 minutes. Knead again, and roll dough into a thin sheet, approximately 1/8".

Cut out an even number of circles in the dough using a biscuit cutter or a glass. Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle. Pinch edges together, and leave ravioli dry for about 2 hrs, and refrigerate until needed.

Cook ravioli in boiling salted water for about 15 minutes. Drain, and serve with a sauce of your choice.

Goes with many different sauces: Alfredo sauce, butter sauce, or even lightly tossed in sun dried tomato oil and finely chopped sun dried tomatoes.

Top with Parmesan cheese shavings and / or chopped green onions or truffles.