[ SEA-GHOST MINI SHELL]

<h1>Roasted Butternut Squash Ravioli</h1>
<p>This amazing dish is definitely worth the effort, you will be the envy of all your pasta loving friends. Having a
    pasta roller helps tremendously.

<p>Prep Time: 45 min
<p>Cook Time: 10 min
<p>Yield: 4

<h1>Ingredients</h1>
<ul><li>3 shallots cut in half or 1 white onion diced into large chunks
    <li>3 tablespoons olive oil
    <li>5 tablespoons butter
    <li>1 butternut squash, peeled and diced into 1/2 inch chunks
    <li>Salt
    <li>Freshly ground white pepper
    <li>Pinch nutmeg
    <li>3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
    <li>12 fresh sage leaves
    <li>1 tablespoon finely chopped fresh parsley leaves
</ul>
<br>
<h1>Pasta Ingredients</h1>
<ul>
    <li>2 cups all purpose white flour
    <li>2 eggs
    <li>1 tablespoon olive oil
    <li>4 tablespoons water, warm
    <li>1 teaspoon salt
</ul>
<br>
<h1>Directions</h1>

<p>Preheat oven to 375 degrees
<p>In a large bowl toss the shallots/onions and the squash with the oil, salt, white pepper, and nutmeg.
<p>Place the mixture on a baking sheet and roast in the oven for about 30 minutes or until the squash is soft. After
    about 15 minutes give the whole mixture a stir to prevent the edges from burning.
<p>Now's the time to start your pasta.
<p>Place the flour in large bowl and form a well in the middle. Place the rest of the pasta ingredients in well. With
    fork, in a circular motion, stir wet ingredients just around rim of dry ingredients, bringing a little bit of flour
    into the wet mixture a little at a time until all are mixed together. Pour mixture onto a floured board and knead
    until tight and glossy. It should be difficult to mix, to a point where no more flour will stay into mixture. Form
    into a ball and let sit, covered, for 1/2 an hour to an hour.
<p>Your filling mix should be about done. When it is, take it out of the oven and place into a food processor. Pulse the
    mixture until it is smooth, adding cold water or some chicken stock to help get it moving. Once it is nice and
    smooth, taste it and season accordingly(feel free to add a bit of honey to bring out the flavors). Place it into a
    piping bag if you have one or just in a bowl. It shouldn't be too warm by now.
<p>Your pasta should now be ready to handle. Cut your ball into manageable pieces to fit into pasta roller. Flour pieces
    as needed, if dough is to sticky it will not go through pasta machine smoothly. Run 3 times through larger slot
    size, then once through decreasing sizes progressively until desired thickness. Lay out 2 sheets of dough and cover
    one of them with a cloth, this will be your top peice.
<p>Using your piping bag or a spoon, place a mound of about 2-3 tablespoons of filling every 3 inches or so, depending
    on how large you want your ravioli.
<p>Once you've got your bottom sheet all ready, take your top sheet by the ends, careful not to put any holes in it, and
    place it on top of your bottom sheet. Press down all around the mounds of filling. If you have a rolling pasta
    cutter, cut the ravioli up and place onto a floured baking sheet. Otherwise just use a knife to cut up the ravioli.
<p>When you're ready to serve dinner, get a pot of boiling salted water going. Add your butter to a pan and add your
    sage, cook till the butter browns slightly and smells nutty. Add your ravioli to the pot and cook until al dente,
    about 4 to 5 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well.
    Toss them all in a bowl with your browned butter. Place them in bowls and garnish with parmesan and fresh parsley.
    You are now a pasta master!