Recipe

Step 1: To make squash purée, select your favourite squash variety (acorn, butternut, etc.) Cut squash in half and place cut side down on a baking sheet. Place in a preheated 350ºF oven. Pour about 1/4 inch of water in bottom of pan. Bake for about 40 minutes until fork tender. Remove from oven and wait until cool enough to handle, then scoop out enough flesh to measure 1 cup (a one pound squash makes about 2 cups cooked).

Step 2: In a small bowl, stir squash purée with a pinch each of salt, pepper, cinnamon and nutmeg.

Step 3: Lay one lasagna sheet on a cutting board. Drop six small dollops of purée onto the sheet, spaced evenly. Moisten the pasta around each dollop lightly with water. Place a second sheet of lasagna over top. Gently press sheets together, around and between dollops, to seal the sheets together.

Step 4: Using a knife or a crimped ravioli cutting wheel, cut between each ravioli, row by row, to make six raviolis. After they’re cut, use your fingers to press edges together firmly around each ravioli to make sure they are sealed. If some spots are not sticking, add a little more water.

Step 5: Repeat with remaining purée and pasta.

Step 6: Cook in rapidly boiling salted water about 3-5 minutes. (Store-bought fresh pasta sheets take longer to cook than homemade pasta sheets which are more delicate.) Drain well.

Step 7: Meanwhile, melt butter in a pan over medium heat. Add sage leaves and garlic, if using, and continue cooking until butter is very lightly browned. Add raviolis, salt and pepper. Toss to coat and serve immediately.

Makes 12 raviolis