Butternut squash ravioli with lemon alfredo sauce

The dish I will be making tonight for the potluck:



Okay, ambitious, but it's well worth your time. Also, this is the sort of dish you should make/eat with other people. There are lots of pauses for appetizers and socializing and such. Thanks to Ryan Norman for asking for this recipe.

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Peel, seed, and chop a butternut squash. Coat it in salt, sugar, and pepper, and roast it for about an hour (around 350 degrees F). When most pieces are soft and have browned on the edges, take it out to cool.

While the squash is roasting, make a simple egg pasta dough using 1 1/2 cups each all-purpose and semolina flours (semolina can be substituted, though it adds elasticity) and tsp. of salt. Lightly beat two eggs and add them to mixture. Add 2 tbs. of olive oil, and about 1/2 cup of water. Mix ingredients so that the dough begins to condense into a ball. Knead this (adding flour/water as necessary -- it can often be crackly, but kneading will fix this) for about 3 minutes. Be sure dough does not stick to surfaces, as this will cause a problem later. Let dough sit for about an hour wrapped in plastic in a cool place.

Mash up the squash and (if available) add a spoonful or two of pumpkin butter. Season as necessary. Bring a large pot of water to a boil.

After sitting, roll out the pasta dough on a lightly floured surface. You want to make it very (very!) thin, otherwise it will have an unpleasant hardness after cooking. (This may require separating the dough into two separate batches depending on your workspace.) Using the edge of a can or a cookie cutter, etc., cut out shapes for your ravioli. Make an assembly line where one person cuts and the other person fills and seals the ravioli (using the squash mash and water, respectively). To seal ravioli, dip your finger in water and run it along the inside edge of the dough, then fold together. It's okay if they're not perfect.

In a saute or sauce pan (whichever you prefer), mix heavy cream with lemon juice, lemon zest, asiago cheese, and chopped walnuts. If you used pumpkin butter earlier, add a little spoonful. Mix over warm/hot heat (cream won't curdle), and adjust proportions as necessary.

Boil pasta for about 3-4 minutes (you'll know they're done when they float). Serve with sauce, chopped basil, and freshly ground black pepper. As salt as needed. Scrumptious!