Butternut Squash Ravioli in Brown Butter, Garlic & Rosemary

• 2 cups Cooked Butternut Squash, Pureed
• 2 whole Scallions, Chopped
• 1/4 cups Parmigiano-Reggiano, Grated
• 2 Tablespoons Panko Bread Crumbs
• 1 piece Nutmeg
• 1 whole Eggs
• 3 cups All-purpose Flour
• 4 whole Eggs
• 2 Tablespoons Salted Butter
• 1 teaspoon Rosemary
• 2 cloves Garlic, Sliced

1. Note: I recommend that you have a pasta maker for this recipe.
2. To prepare the filling, combine the cooked and pureed squash (you can use frozen cook according to package instructions, then puree), scallions, parmigiano reggiano, bread crumbs, nutmeg and 1 egg.
3. Set aside.
4. To make the ravioli, measure the flour out into a large bowl.
5. With your hands, carve out a tiny bowl in the middle of the flour, pushing the flour to the sides.
6. Add the remaining 4 eggs to the middle of the flour and begin mix the eggs together, slowing adding in more and more flour.
7. When you have a consistent dough that no longer sticks to your hands, begin rolling it through the pasta maker until the dough is very thin.
8. Youll likely do this in stages as not all of the dough will fit through the pasta maker at once.
9. Once you have a thin layer of dough laid out on a floured surface, add small dollops (about a tablespoon) of filling on top of the dough, spacing the dollops 1-2 inches apart.
10. Lay another thin layer of dough on top and use your ravioli cutter to neatly separate the ravioli.
11. You could also cut them with a knife and seal the edges with the back of a fork.
12. These ravioli are ready to be cooked!
13. They only need to be boiled (in water) for about 5 minutes fresh pasta cooks quickly.
14. When youve cooked your ravioli to al dente, youre ready to make your sauce.
15. In a medium saucepan, add your butter, rosemary and garlic all at once, before turning the heat on.
16. Heating up the garlic and rosemary as the butter heats up gives the ingredients time to release all their flavor!
17. Turn to medium heat and just as the garlic begins to soften and brown and the butter is hot and melted, add just enough of the cooked ravioli (maybe 4 or 5) to cover the bottom of the pan (youll need to cook these in stages, adding additional butter, garlic and rosemary as necessary).
18. Let them brown a bit and flip them.
19. When the both sides are slightly seared (2 or 3 minutes), the dish is ready to be served with a little grated Parmigiano Reggiano on top.
20. Dont forget the glass of wine!

butternut, scallions, bread crumbs, nutmeg, eggs, allpurpose, eggs, butter, rosemary, garlic

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-ravioli-in-brown-butter-garlic-rosemary/ (may not work)