Hearty Squash Ravioli
serves 6–8
3–4 delicata squash (about 1½ lb.), halved and seeded
¼ lb. prosciutto, minced
1 egg yolk
1 cup grated Parmesan cheese
1 Tbsp. minced fresh sage leaves
⅛ tsp. fresh ground nutmeg
Salt
4 sheets flat pasta dough
2 Tbsp. cold water
Heat oven to 425°. Place squash cut sides down on a small baking sheet and bake until tender, 20–25 minutes. Allow squash to cool, then scoop out the flesh (about 11⁄2 cups). Mix squash with remaining ingredients; set aside. (Can be covered and refrigerated overnight.)
Using your own homemade or store-bought flat pasta dough, lay a sheet of pasta dough on a lightly floured work surface and distribute heaping teaspoons of the fill- ing 2 inches apart. Once the sheet is full, use a brush and water to lightly moisten the pasta along the edges and be- tween the piles of filling. Carefully place a second sheet of the pasta dough on top of the first. Press the edges and between the filling with your fingertips to separate the rows. With a ravioli cutter, pastry wheel, or pizza cutter, cut lines vertically and horizontally to form each ravioli square. Press the edges closed with your fingertips to seal well. Repeat as necessary.
To cook, bring 2–3 quarts of salted water to a gentle boil. Carefully drop in the ravioli and cook for about 5 minutes.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.
