Butternut Squash Ravioli with Figs

With a filling as creamy as it gets, from the soft cheese and butternut squash, that's got just the right amount of sweetness, this ravioli will definitely impress. Although it appears to have a longer set of instructions and is aided by various kitchen tools and appliances, it's worth trying out, and if there's one thing about pasta, it's a great learn-by-doing project. The figs add a pop of bright flavor, and extra goat cheese gives it an additional tang. If you have an alfredo sauce, it could pair well with the finished ravioli, or whip up a simple sage and browned butter to drizzle on top.

Recipe from Half Baked Harvest.

Ingredients:
-1 butternut squash, peeled and diced
-Cooking spray
-Salt and pepper
-4 oz goat cheese
-2 oz gorgonzola cheese
-1/2 cup grated Parmesan
-5 eggs, divided
-1/4 teaspoon nutmeg
-2 1/2 cups flour
-Water
-4-5 figs, quartered

Heat the oven to 400 degrees, toss the butternut squash in cooking spray, salt and pepper, and roast for up to 45 minutes, or until cooked through, turning half-way. Fully cool the squash -- this step can be completed in advance.

Add the squash, all three cheeses, one egg and the nutmeg to a blender or food processor. Blend until smooth.

Add flour, remaining eggs and a splash of water to the bowl of a stand mixer with the dough hook attached. Mix at medium-low speed until the dough forms, adding water or flour as necessary if the dough is too dry or too tacky. Divide dough into four pieces on a floured surface.

Fit the stand mixer with a pasta rolling attachment and roll according to package instructions, keeping in mind this pasta should be on the thicker side so it can withstand the filling process. Using a ravioli press, lay down a sheet of pasta, fill the depressions with the prepared filling, and compress and roll a second sheet over the first. Flour is essential to keeping the pasta dough from sticking to the counter, the pasta roller, the ravioli press.

Finish the ravioli in boiling water or in a skillet with butter and fresh sage. If sauteed in a pan, the browned butter and sage can double as a sauce for the ravioli. Serve with extra cheese, the fresh figs, and the optional sage browned butter sauce.