Last night I made ravioli from scratch, in continuing with this winter's obsession with squash.
I used this recipe for the pasta and these instructions for ravioli-ising it, it only required regular flour and eggs, which I had on hand. I also ended up adding a lot more water than the recipe recommended, to get the dough to the correct consistency. For the ravioli-ising, I think next time, I would use wax paper in order to be able to roll the pasta thinner than I was able to (or Ryan was able to, after I got tired of it). That way, one could pick up the second sheet more easily, for the "covering of the first sheet" step and also, one could use less flour which would make the sheets stick together more easily.
For the filling, I sliced a butternut squash in half, scooped out the seeds and stringy stuff (reserving the stringy stuff for stock and and the seeds set to soak in salt water overnight to be ready roasting and snacking on) put it face down in a baking dish in quarter inch of water. I put it in the oven at 375, for about 45 minutes. Once that was done, I scooped out the flesh into a bowl and mashed, adding about 2 tablespoons of butter, salt to taste, fresh ground black pepper to taste, oregano to taste and about half a cup to a cup of flour. I added 4 cloves diced garlic (you could add less if you don't like garlic) that I had tossed it in the frying pan with some butter, on a lowish heat, so as not to cook but not brown it.
This all got stirred vigorously until it was smooth and then turned into ravioli. It made enough for dinner last night (served with sauteed onions and broccoli in olive oil) and another batch to freeze for another evening when I have less time.
It was time consuming but quite fun and also delicious. I started thinking about all the other sorts of ravioli I could make: eggplant, fresh pea, red pepper, pretty much anything with a nice strong flavour that goes well with pasta.
I'll post pictures when I have a bit more time.