I hope you are not intimidated by homemade pasta. You shouldn’t be. It is not difficult to make. However, I won’t lie to you. It does require a certain time commitment (and a pasta maker).
That said, it is worth the effort. You will impress. You will feel like a hero. Most of all, you will enjoy the culinary exercise. I promise.
Fresh Acorn Squash Ravioli
For the mixture:
1 medium acorn squash
2 tablespoons ricotta cheese
2 tablespoons olive oil
1 tsp cinnamon
kosher salt & freshly cracked pepper to taste
For the pasta:
3 cups unbleached all purpose flour
1 tsp salt
For the topping:
2 tablespoons hazelnuts
3 tablespoons salted butter
2 small shallots (sliced thinly)
1 tablespoon fresh parsley (optional)
Combine flour, eggs, 2 tablespoons water, and salt in a food processor and blend until mixture just begins to form a ball, adding more water drop by drop if dough is too dry; dough should be firm and not sticky. Process dough for 15 seconds more to knead it. Transfer to a floured work surface and let stand, covered with an inverted bowl for 1 hour.
Cut the squash lengthwise down the middle into 2 pieces. Remove seeds. Baste with olive oil and kosher salt. Place the meaty side down on a foil lined baking sheet and bake at 350 degrees for approximately 30 minutes or until soft.
Remove from oven.
Let squash cool briefly. Remove the squash meat from the skin. It should come out easily. Place it into a large mixing bowl. Add the ricotta, nutmeg and cinnamon to the squash. Mix thoroughly. Add salt and pepper to taste. Set aside.
Before cooking the pasta, roast the hazelnuts in a skillet over medium to high heat until fragrant. Remove any skins (easier to remove when hot). Remove nuts from heat and chop into small bits. Using the same skillet, heat the butter in a over medium heat. Toss in the shallots. Cook until just beginning to brown and getting a tad crisp. Remove from heat and toss with hazelnuts.
Cook the pasta in a well salted pot of boiling water for 2-4 minutes. It cooks fast and will float to the surface when ready. Drain. Add the butter and hazelnuts just before serving. Enjoy with fresh parsley.
I was lucky this week. I had plenty of fresh squash and other produce donated by dear C & K, who grew the veggies in their organic garden in Idaho. Thank you!
So how long from start to finish? The end product looks gorgeous – I’m curious how long til I can sit down to eat that plate of delicicousness!
Good question. Maybe 1 hour 15 min. with good kitchen multi-tasking. Mostly, you will just be waiting for the dough to relax. Enjoy!
That’s really beautiful ravioli. Your pasta came out so much better than mine
I’m also jealous of your personal boyfriend photographer, he takes amazing photos! 
Rav’s have been on my mind for sometime now, it’s time to make them I say…
I love the filling you’ve used here, sounds and bet it tastes awesome.
I love fresh pasta, it’s definitely worth the effort. Yours looks great!
oh, yum! I can’t wait to get butternut squash and make ravioli filling out of that!
I have no clue how some nonna’s rolled out their pasta dough by hand back in the day… I would be a reck without my pasta maker
i LOOOOOVE ravioli
and enjoy the garlic bread 
your shots are lovely…and the ravioli looks delicious!
everything looks gorgeous!!! from the photos to the toppings (I luuuve shallot!)! Bravo!
I absolutely love this recipe. Been looking for an excuse to break out my pasta machine for a few weeks now, and after seeing this I think it’s high time.
Great pictures!
I keep saying I’m going to make fresh pasta but, never get around to doing it. Your ravioli looks amazing! I really have to make pasta soon.
These look so damn perfect. I do have serious issues with pasta – usually breakage… But my husband wants to try it again, and yours are totally inspiring!