Butternut Squash Ravioli

Making homemade pasta is so much easier than one would think. It tastes great, cooks up in minutes, and provides many opportunities for experimentation. This time I wasn't so adventurous and went for a fall pasta classic, Butternut Squash Ravioli. See more pictures and get the recipe after the break.

Butternut Squash Ravioli 

Ingredients:
1 cup butternut squash puree
3 tbsp butter
1 tsp salt
1 tsp white pepper
1 tbsp pumpkin pie spice
1 tsp freshly grated nutmeg
3 tbsp heavy cream
5 slice green onion
1/4 cup romano cheese
1 sprig sage
1 cup semolina flour
1/2 cup all-purpose flour
1/2 cup water
1 tsp salt

Directions:
On a large work surface, pile semolina flour, all-purpose flour, and salt. Mix together with fingers and create a well in the center of the pile. Add water, a little bit at a time, mixing in with the flour mixture until a dough is formed. Add more water if dough appears dry. Knead until smooth.
On a floured surface, roll out dough evenly with a rolling pin approximately 1/8 inch thick. Place a damp kitchen towel over the dough while preparing the filling.
In a skillet melt 1 tbsp butter on medium heat. Add green onions and cook until beginning to brown. Add butternut squash puree, salt, pumpkin pie spice, nutmeg, and heavy cream. Cook for about 5 minutes or until mixture thickens. Set aside and let cool.
Return to dough and cut 3 by 3 inch squares. Scoop one spoonful of cooled squash mixture in the center of a square. Place another square on top and encase the filling by pinching around the edges. Repeat until there is no more filling/dough.
Place ravioli in a pot of boiling water and cook for 2 to 3 minutes or until pasta floats to the surface.
In a skillet melt 2 tbsp butter, cook until butter browns. Turn off heat and add sage leaves.
Plate ravioli and pour butter over top. Top with grated romano cheese.

Creates approximately 4 servings (about four per person)