Butternut squash ravioli

• 2 1/4 cup baked and pureed butternut squash
• 2 tbsp butter
• 1/2 cup parmesan cheese
• 1/2 cup ricotta cheese
• 1 1/2 tsp sage
• 1 1/2 tsp thyme
• pinch cinnamon
• 1 1/2 tsp granulated garlic
• 1 salt and pepper to taste
• 1 1/2 tsp italian seasoning
• 1 lb homemade pasta

1. Mix all ingredients except pasta.
2. Chill 30 min.
3. While you make pasta.
4. Roll out pasta into sheets.
5. Drop teaspoon sized dollops of lovely filling onto one sheet.
6. Cover with another pasta sheet and seal.
7. P.s.
8. a ravioli press like this is only $25!
9. As you make ravioli, place on a pan with cornmeal on it yo prevent the pasta from sticking.
10. Now you can freeze or drop into boiling water for 2-3 min.
11. And enjoy.
12. I cover these with a sun-dried tomato cream sauce.
13. Use whatever you prefer.
14. Killer!

butternut squash, butter, parmesan cheese, ricotta cheese, sage, thyme, cinnamon, garlic, salt, italian seasoning, pasta

Taken from cookpad.com/us/recipes/361464-butternut-squash-ravioli (may not work)