Squash and Ricotta Stuffed Ravioli

Okay, So I have wanted to make my own pasta numerous times. And finally I attempted. And it is definitely challenging in some areas and dead easy in others!
My inspiration for this is Jamie Olivers second cook book "The Naked Chef Takes Off". He has a basic fresh pasta recipe and so many options with kinds to make from it. So I decided to try ravioli.

I had some hubbard squash that I roasted, then I took the flesh from that, a small tub of ricotta, salt and pepper and some lemon zest. mixed together well for the stuffing.

For the fresh pasta I took 8 eggs to 4 cups of flour. I just used a clean surface, made a well in the flour, added the eggs, stir with a fork to break the yokes up, and then combined with my hands kneading until combined. Wrapped in plastic wrap and stuck in the fridge for 30 mins. A mixer with a dough hook would be easy peasy.

Once dough was chilled, you have 2 options. Use a pasta machine to roll it out, or use a clean surface with a rolling pin, which is what I used.
Divide the dough into 4, use one ball at a time. On a clean, well floured surface, begin to roll out dough making sure your rolling pin and dough is floured well if it is sticking.
try to get it as thin as a cd. You need a fairly large counter to do this. Once you have 2 sheets rolled out, you can add your mixture.

Add one teaspoon of mixture and space it out every 2 inches along the bottom sheet of dough. Using water and a pastry brush dab around the mixture and then lay the next sheet on top. Starting with the one closest to you, press the sheets together getting rid of the air bubble. Use a sharp knife and cut into square ravioli shapes. Any size you want, I made them fairly large.

Press tight together, cook when done, or flour well and keep in fridge for a few hours. Cook in boiling salted water for 3-4 mins. Ravioli will float to the top when done. Drain well and serve.
I enjoyed this process very much, it was a great experience. The squash mixture was very tasty, sweet, light and would make a great summer side. I noticed my pasta was a little too thick in some areas, lesson learned for next time!!

Alternative to this: Instead of making raviolis, roll thin and slice into odd strips, cook and toss in your favorite sauce. Don't be afraid to try fresh pasta! Its great for entertaining, there is tons of ideas out there. Search around on the internet or in a good cook book!

Cory