Squash Walnut Gorgonzola Ravioli
- 1 c. semolina
- 1 egg
- 1 tbsp oil
- 1-3 tbsp water
- 1 c. cooked butternut squash
- 2-4 tbsp toasted walnuts
- gorgonzola to taste
- olive oil
- parsley
- Prepare filling ahead of time with squash, walnuts, and cheese. prepare pasta. run through at least 8 on the pasta maker.
- Lay slices of pasta and place a teaspoon of ravioli. lightly brush water where you will cut then fold the ravioli over itself. Rectangles with cut corners are nice. Squeeze out air as you press closed. Use a fork for texture on the edges if you like. Uncooked ravioli may be frozen. When ready to cook, bring water to a boil. Cook ravioli about five minutes just under a boil. Top with a drizzle of olive oil, some shaved parmesan, and chopped parsley or arugula.
semolina, egg, oil, water, walnuts, gorgonzola, olive oil, parsley
Taken from www.epicurious.com/recipes/member/views/squash-walnut-gorgonzola-ravioli-51599611 (may not work)