Butternut Squash Ravioli

Butternut Squash Ravioli
plain pasta dough
butternut squash
egg yolk or water
additional seasonings, as desired:
butter/oil
herbs
spices
salt/sugar, pepper
maple syrup/honey

First, cook the butternut squash. I like to roast mine by cutting the squash in half, scooping out the seeds, wrapping in foil and baking until tender. The squash could also be steamed or boiled but this will add a little excess moisture which is not ideal. When roasting you could add some oil, butter, seasonings, sugar, honey or maple syrup; or just add all the flavorings after cooking. 
Mash/puree the cooked squash to desired consistency and allow to cool.

When ready to assemble, roll out the pasta dough in long thin sheets. Place rounded teaspoons or tablespoons of squash filling on the dough, spaced evenly apart. Quantity of filling and spacing will depend on size of ravioli. Brush egg yolk or water around the squash filling. Place another sheet of pasta dough on top. Press down around the filling to seal. Cut out the ravioli. Place on a sheet pan dusted with flour.

When ready to cook, bring a large pot of salted water to a boil. Add the pasta and simmer (a full rolling boil may cause the pasta to break) until just tender.