Creamy Squash Filled Ravioli

PASTA DOUGH

1. In a large bowl whisk together the flour and salt, make a well in the middle add the eggs, (you can either combine with your fingers or fork), start with beating gently the eggs and adding in the flour a little at a time until all is nearly combined, move mixture to a lightly floured flat surface and knead (add a little flour when needed to the surface, (if it is too sticky) until dough is smooth, almost silky and well combined. Cover and let rest 30 minutes.

FOR THE FILLING

1. Boil the fresh squash in a pot of water, (or you can use canned squash but be sure there are no extras added), place in a sieve and let drain 10-15 minutes, then puree until smooth. In a medium bowl combine well, the pureed squash, parmigiano, salt and flour.
2. ROLLING OUT THE PASTA
3. If you don't have a pasta machine, I recommend rolling the pasta out in small batches, because it has to be quite thin, (⅛ inch or ⅓ cm) always keep the dough lightly floured or it will stick. If using a machine, take a batch of dough (the size of an apple) flatten and lightly flour, and place through the machine (using the largest setting), fold the ends into the middle and feed through the machine again (remember to always lightly flour the dough),change the setting to smaller and feed through the lightly floured dough again, continue until you reach the correct thickness, should happen around the 5th or 6th feed, and don't forget to always lightly flour the dough, (change the setting to smaller). Pasta should be long enough to cover the ravioli mold 2x.
4. Lightly oil and flour well the ravioli mold, place the floured side down pasta dough on the ravioli mold, fill with the squash filling (about a heaping teaspoon), cover with the second layer of dough. Press firmly down a 2-3 times on the borders and in between the ravioli. Flip the ravioli mold upside down on a lightly floured flat surface, separate the ravioli using a really sharp knife, pizza cutter or ravioli cutter, make sure the ravioli are not touching and lightly dust the ravioli with flour, and continue with the remaining dough. Lightly flour the ravioli mold again before continuing.
5. In a large pot of salted boiling water add the ravioli and cook for approximately 5-6 minutes or until they float to the surface (I always try a bit of the edge of a ravioli to make sure it is cooked).

BUTTER SAGE SAUCE

1. In a large frying pan on low heat add butter and almost melt add the sage and continue on low heat for approximately 1-2 minutes add well drained ravioli, sprinkle with freshly grated Parmesan cheese, toss gently and serve, sprinkle more Parmesan if desired. Enjoy!
2. **If you don't have a ravioli mold you can always cut out circles in the dough, fill with squash filling, fold the circle over and seal well (with slightly wet fingers and finish sealing with a fork).