Butternut Squash Ravioli

• Filling
• 1/2 - 3/4 large butternut squash, peeled, seeded and chopped
• 1 teaspoon ground nutmeg
• 1/3 teaspoon ginger
• 1/2 cup finely grated gruyere cheese or 1/2 cup ricotta cheese
• salt and pepper
• dough
• 3 tablespoons chopped fresh cilantro
• 2 1/2 cups unbleached flour, pre-sifted
• 1/2 teaspoon salt
• 2 eggs
• water

1. Steam squash until easily pierced with a fork.
2. Mash squash, and add spices, cheese and salt and pepper.
3. Cool, and prepare dough.
4. For dough: Mix flour and salt together.
5. In a separate bowl, mix the cilantro, eggs, and 1/4 cup water.
6. In a food processor, pulse cilantro mixture until the cilantro is fine.
7. Add flour mixture gradually until well mixed.
8. Add water if necessary to obtain a stiff dough.
9. Knead dough by hand, and leave rest in a covered bowl for 20 minutes.
10. Knead again, and roll dough into a thin sheet, approximately 1/8 inch.
11. Cut out an even number of circles in the dough.
12. Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle.
13. Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed.
14. Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce.

filling, butternut squash, ground nutmeg, ginger, gruyere cheese, salt, dough, fresh cilantro, unbleached flour, salt, eggs, water

Taken from www.food.com/recipe/butternut-squash-ravioli-76285 (may not work)