Prep Time: 1 hour

Total Cook Time: 50 minutes

Servings: 2 servings 

Ingredients

• 10 oz of butternut squash, chopped
• 1 tbsp of extra virgin olive oil
• 1 tsp of rosemary whole
• ½ tsp of garlic granulates
• ½ tsp of sea salt
• ½ tsp of pepper black ground
• 1 tbsp of mascarpone cheese

• 1 ¼ cup of flour + some extra flour that will help with the kneading process
• 2 eggs

• 1 oz of butter
• ¼ tsp of sea salt
• 1 tsp of thyme

Directions/Instructions:

1. Add the squash to a baking tray and drizzle with extra virgin olive oil
2. Season with salt, black pepper, rosemary and granulated garlic
3. Cook  for 40 minutes in a preheated oven, set to 375F
4.  When ready - add to a blender and add in the mascarpone
5. Blitz until smooth and set aside
6. To prepare the dough: Add the flour and eggs to a food processor and blitz until it all comes together
7. Flour your surface and knead the dough for about 5 minutes
8. Cover with cling film and let it stay in the fridge for about 30 minutes
9. When ready - take it out and cut in half
10. Using a rolling pin, on a floured surface, roll the two halves into thin layers
11. Using a ravioli set, cover it with the first slice
12. Place filling in each slot and cover with the other flat pasta sheet
13. Cut and seal the ravioli with a fork on all sides
14. Cook them in boiling water for about 2 minutes and drain
15. In a hot pan, add butter, salt and thyme
16. As soon as the butter melts, add in the cooked ravioli and cook for a minute
17. Serve with the sauce, and sprinkle with pine nuts and fresh parsley