Butternut Ravioli
Instructions
1. Steam squash until easily pierced with a fork.
2. Mash squash, and add spices, cheese and salt and pepper.
3. Cool, and prepare dough.
4. For dough: Mix flour and salt together.
5. In a separate bowl, mix the cilantro, eggs, and 1/4 cup water.
6. In a food processor, pulse cilantro mixture until the cilantro is fine.
7. Add flour mixture gradually until well mixed.
8. Add water if necessary to obtain a stiff dough.
9. Knead dough by hand, and leave rest in a covered bowl for 20 minutes.
10. Knead again, and roll dough into a thin sheet, approximately 1/8 inch.
11. Cut out an even number of circles in the dough.
12. Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle.
13. Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed.
14. Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce.
