Butternut Squash Ravioli

{2520 g} Makes 84

smallish ones

Pasta: 150g for #6,#7 per 14 ravioli

Pasta: 200g for #5,#6 per 14 ravioli

Filling

1.5 kg 1

butternut squash

30 g

butter

2 tsp {2.9 g}

thyme

1/2 tsp {3.0 g}

salt

Pasta

{250 g} 5

eggs(!62.5% !)

400 g

flour(!100.0% !)

1 1/2 tsp {9.1 g}

salt(!2.3% !)

1 TBL {15 g}

water (as necessary)(!3.8% !)

674 g 1820 Calories

total(!270 Calories/100g !)(!169%!)

{50 g} 1

egg for wash with

2 tsp {9.9 g}

water.

Cut squash into 6 pieces, (cylinder into quarters, round in half). Deseed.

Bake squash skin down on parchment in 375F/190C oven for 90 minutes.

Cool until touchable/workable. Peel skin from squash, add to food processor with remaining ingredients, and blend well. Place in ziplock bag to pipe.

While squash is baking make pasta, divide into four 150 g balls. Rest.

Flatten ball as much as possible, process through to #5.

Fold into 5 inch length, reprocess after turning 90 degrees to square ends as much as possible.

Roll until #6. Used for the top of the ravioli. Flour well, cut length to fit mold and place on mold.

Roll bottom to #7. Drape dough over roller.

Brush egg wash generously lengthwise on middle, and both sides of the pasta on mold.

Without redipping, brush crosswise.

Pipe ~1 t of filling into each ravioli.

Cover with bottom, squeezing air out by working from middle towards the size.

Dust generously with flour, and using spatula press down along length to seal dough.

Turn over, and cut using pizza or pastry cutter. Reserve dough in a ball.