Fresh eggs from the hen house, butternut squash from the pantry, kale and sage from the garden.
Little ravioli dollops all in a row
- Roast half a butternet squash, peeled and seeded
- Mix in blanched kale, sauteed minced onions, goat cheese, pinch of salt, dash of fresh grated nutmeg
Butternut squash relleno (filling)
- Mix 3 eggs into 1.5 cups of ‘white’ flour and 1/2 c of whole wheat flour
- Add a couple of T of water and hand fold until it forms a dough
Alternative smoked salmon relleno
- Roll long sheets of well-floured dough
- Drop small dollops of filling along the dough
- Fold dough over dollops
- Seal edges, starting at the fold so no air pockets
- Cut to preferred shape
Folded, pressed, and ready to cut
- Brown butter in a skillet
- Add roasted pine nuts and chopped sage
Raviolis waiting for the pot
- Boil pot of water
- Gently drop in raviolis
- Lift out with slotted spoon after a few minutes
- Cover with brown butter sauce
- Sprinkle with finely grated Parmesan cheese and minced parsley
D.lish.
Sustainable Scientist 
That is SUCH a good idea for making the ravioli in terms of the strips of pasta dough–I’ve made homemade ravioli a few times now, but was cutting out circles and making stuffed crescents…your way looks MUCH easier and less time consuming!
Also, my recipe was very similar–where did you get it? Mine was from Vegetarian Cooking for Everyone by Deborah Madison
Hi Greenlet!
Yes, the strips is way easier. I’ve done it that way since the first time I tried it – just made sense. The recipe is my own. I always just make up pasta proportions (1-2 eggs per 1-3 c flour) and fillings. I also like a sun-dried tomato, goat-cheesey one with fresh herbs.
This looks SO delicious…can we come over for dinner? Really, can you make this for us when we come to Seattle in June?
Absolutely! I would love to cook for you!