Butternut Squash Ravioli

Pasta:
(from the May 2005 issue of Bon Appétit)

Filling:
1 butternut squash
1 tb butter
1 shallot, chopped
3 cloves garlic, chopped finely
1/4 tsp thyme leaves
4 fresh sage leaves, sliced into thin strips
1/4 cup ricotta
salt and pepper to taste

Sauce:
2 tb olive oil
1/2 cup grated parmesan
2 tb purple basil, chopped
salt and pepper to taste

Peel the squash, slice in half lengthwise, and scoop out the seeds. Then, chop the squash into 3/4 inch cubes and steam for 7-10 minutes over boiling water.

Meanwhile, saute the chopped shallots in the butter until translucent. Add garlic and continue sauteing until fragrant. Add thyme and sage, stir and remove from heat.

Mix the shallot mixture with the steamed squash, ricotta, salt and pepper, and use an immersion blender to blend all ingredients until smooth.

Scoop tsp-sized portions of the filling onto the fresh pasta, about one inch apart. Lightly brush pasta with water and fold it over the filling and onto itself. To seal, press down on pasta around the filling, pushing out any trapped air. Cut around filling* and carefully drop the fresh ravioli into a large pot of boiling water. Cook until the ravioli begin to float, about 3 or 4 minutes.

Mix the sauce in the bottom of a large serving bowl. With a slotted spoon, scoop cooked ravioli out of the boiling water and carefully place them in the same serving bowl with the sauce. Toss gently and serve.

*You could stop here and freeze the ravioli for later. To do this, carefully set ravioli onto a cookie sheet and freeze until solid. Then, place the frozen ravioli into freezer bags and store.