From Chef Michael White

Recipe Serves: 4-6

A Note From Chef White:

Making your own pasta can be a wonderful weekend activity. This simple ravioli recipe relies on Italian double zero flour, a few great ingredients, and a wonderful seasonal butternut squash. You can make the pasta on a Saturday afternoon and then prepare the ravioli for a sumptuous dinner the next night.

Ingredients:

• 4 large eggs
• 1 tablespoon extra virgin olive oil
• 2 1/2 cups double zero (00) flour (and a bit extra)
• 1 medium butternut squash
• 1 1/2 pound whole milk ricotta
• 1/2 pound mascarpone cheese
• 4 ounces goat cheese
• 3 ounces Parmigiano-Reggiano cheese
• Kosher salt and pepper

Pasta Dough Instructions:

1. Put 3 eggs, 1 tablespoon olive oil, and a pinch of kosher salt in the bowl of a mixer.
2. With the mixer on the lowest setting, slowly add the 2 and 1/2 cups flour until all of it has been combined.
3. Raise the speed of the mixer to medium and let the machine knead the dough until it is smooth and elastic.
4. Divide the dough into two pieces and shape into rectangles. Wrap the dough well with plastic and allow to rest for at least 1 hour, preferably overnight.
5. Roll the dough out through a pasta machine to the desired thickness. Keep the sheets covered in plastic if you are not working with them, as they will dry out quickly. 

Butternut Squash Ricotta Filling Instructions:

1. Set oven to 350 degrees. Cut butternut squash in half and season with salt and pepper. Roast in oven, flesh side down, for approximately 45 minutes or until flesh is tender.
2. Scoop out the flesh and process in blender or food processor. Reserve 1/2 cup for filling. 
3. Mix together the ricotta, mascarpone, goat and parmesan cheese, one egg, and 1/2 cup of butternut squash puree. Season to taste with salt. 

 to Prepare:

1. Roll out the dough to the desired thickness. Lay a strip of it down on a lightly flowered surface and place dollops of the ricotta filling in a line, about 2 to 3 inches apart, close to one edge of the dough. Using a spray bottle, lightly mist the entire length of the dough with water.
2. Fold the dough over the ricotta filling, press out air bubbles, and use a pastry cutter to separate the ravioli. Fold the filled pasta into whatever shape you desire. You can keep them in the freezer until ready to serve. 
3. Cook ravioli in boiling salted water until al dente. 
4. In a sauté pan, melt some butter and add a splash of the pasta water.
5. Add the cooked pasta to the sauté pan, sprinkle with a bit of Parmigiano, and toss until the sauces comes together (the starch from the pasta will emulsify the butter). 
6. Divide onto plates, sprinkle with more grated Parmigiano and serve immediately.