A Ravioli Fiesta

I was away last week, and had a particularly wonderful dinner one night of butternut squash and sweet potato ravioli. I have never made ravioli before, but did some experimenting today and made several dozen raviolis in two flavors.

Making the Pasta Dough:

4 cups whole wheat flour
1/2 teaspoon salt
2 tablespoons egg beaters
water

Mix the flour, salt, egg and small amounts of water.
Knead dough, adding water as needed to mix in all the flour.
Form fully kneaded dough into a ball and set it aside.

Making the Ravioli Fillings:

Spinach and Ricotta
8 oz Ricotta cheese
1 cup chopped fresh spinach
1 teaspoon pesto
salt

Mix all ingredients together. Set aside.

Butternut Squash and Sweet Potato
1 sweet potato - baked and mashed
1.5 cups butternut squash - baked and mashed
cinnamon
cardamom
cayenne
salt

Mix all ingredients together. Set aside.

Shaping the Ravioli:
Roll out the dough.
Place a teaspoon of filling about 2 inches apart on one half of the roll.

Fold the dough in half.
With a sharp knife, cut through both layers of the folded pasta, and then trim to squares.
Seal the edges by pressing with a fork.

To cook, boil water. Add a small amount of olive oil.
When the water is boiling, add the ravioli.
Cook until the ravioli rises to the top of the water (about 5 minutes).

We had the spinach/ricotta/pesto ravioli tonight with homemade tomato sauce. 

I've frozen the butternut squash and sweet potato ravioli for another day.