Butternut Squash Ravioli - cooking recipe

Ingredients

Filling
1/2 - 3/4 large butternut squash, peeled, seeded and chopped
1 teaspoon ground nutmeg
1/3 teaspoon ginger
1/2 cup finely grated gruyere cheese or 1/2 cup ricotta cheese
salt and pepper
dough
3 tablespoons chopped fresh cilantro
2 1/2 cups unbleached flour, pre-sifted
1/2 teaspoon salt
2 eggs
water

Preparation

Steam squash until easily pierced with a fork.
Mash squash, and add spices, cheese and salt and pepper.
Cool, and prepare dough.
For dough: Mix flour and salt together.
In a separate bowl, mix the cilantro, eggs, and 1/4 cup water.
In a food processor, pulse cilantro mixture until the cilantro is fine.
Add flour mixture gradually until well mixed.
Add water if necessary to obtain a stiff dough.
Knead dough by hand, and leave rest in a covered bowl for 20 minutes.
Knead again, and roll dough into a thin sheet, approximately 1/8 inch.
Cut out an even number of circles in the dough.
Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle.
Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed.
Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce.