1 roasted, deseeded squash
1/2 cup cream or milk
1/4 tsp salt
Mix all ingredients in the dough recipe together. Add water till just combined. Knead slightly until the dough forms a ball. Let sit in a covered bowl 30 minutes. Knead with more flour till non-sticky, let cool in fridge for better rolling.
Half and deseed the butternut (or summer) squash. Cover with olive oil, salt, and pepper. Roast at 350 degrees in oven for 30-45 minutes or until fork soft. Remove, let cool, scoop out filling to a medium bowl. Add cream and salt. Mix well until creamy.
Using a pasta attachment (or rolling pin) roll out a portion of the dough into a long strip. Take 1/2 spoon fills and stager on 1/2 of the strip, leaving the other half empty for folding over. (Don't fill too much or it will leak out when cooking)
Using the whites from one egg and a little water, mix till frothy. Brush between the filling around edges. Fold dough strip over and press firmly between the filling scoops, removing all air pockets. Using a ravioli cutter (pizza cutter will do fine also) trim off the excess dough. Lay ravioli out on a baking sheet covered with parchment paper (they can be frozen at this time for up to 6 months).
Repeat until dough or filling is used up. Will make about 60 raviolis depending on size and dedication.
To cook heat a large pot of water with salt till boiling. Add pasta. The ravs are cooked when floating on the top. Fresh pasta cooks much faster than store bought, so be prepared to remove quickly (about 3-5 minutes).
Recommended to be served with a Pesto Sauce (also can be frozen nicely).