Squash and Sweet Potato Ravioli

Homemade pasta stuffed with squash and sweet potato.

For this recipe you will need the following :

Filling
1 buttercup squash
4 sweet potatoes
1/2 cup sour cream
salt and pepper to taste
1 tbl spoon smoked paprika
1 tsp. garlic powder

Dough

6 eggs
6 cups flour
1/2 tsp garlic powder
pinch of salt
water

To easily cube and peel your squash, poke it a few times with a knife then microwave it for roughly 6 minutes. When it comes out it should be easily cut, peeled and cubed. Place your cut up squash back in the microwave and heat on high until it is easily squished by a fork.

Set aside your squash, peel and cube your sweet potatoes. Microwave your potato until they are tender and easily squished by a fork ad well.

I used an immersion blender to mix up my filling, it is not essential. I just have a picky eater and like to make sure there is no sign of a lump. I then added my other ingredients and mixed it all up. Use salt and pepper to taste. If you have never had smoke paprika before, I strongly urge you to use it, it is the best spice I have ever encountered.

Start out with room temperature eggs, if you are in a rush to start with me then you can put them in some warm (not hot) water to speed up the process.
I am still a newbie when it comes to homemade pasta, I have made very good and very bad dough in the past. Some of my tips may work for you, and maybe they're not needed but this is how I do it and personally I think it's great.
I mixed my dough in smaller batches as my food processor would not hold everything. I put 1/3 of all ingredients (except the water) in and blitzed it up. your dough should look like wet sand. If it seems too dry ad a very little bit of warm water at a time until it is still dryish but will stick together when pushed.
I gathered my dough into small batches and wrapped it in plastic wrap for it to rest for about 20 minutes.

In this photo I have :

- a pasta maker, but you could use a rolling pin if you desire
- a spatula to removed the ravioli from the table
- the filling which I put in a pastry bag for easy use
- a clean paint brush
- water
- extra flour to make sure nothing sticks
-round cookie cutter
-the dough
- baking sheet with a no stick liner

I rolled out my dough to the #5 setting on my pasta maker. It is just thick enough to hold the filling. I sprinkled a little flour on my pasta to make sure I didn't gum up my pasta maker.
I then piped my filling into little tablespoon servings onto the sheet of pasta dough.
Use your paint brush and run a line of water around your filling to ensure your top layer of dough seals well.
Lay another sheet of pasta on top of your fillings and run your finger around it to really stick both pasta sheets together. Then, use your cookie cutter to cut out your raviolis from the large sheet of dough and place on your baking sheet.
I put my cut pasta into the freezer to store. Even if you plan to eat your pasta that day, it is always a good idea to freeze them first to make sure they don't break open in your boiling water.

I placed my frozen ravioli into salted boiling water. Cook them until tender and serve with the sauce of your choice! My favorite way to serve them is with brown butter, basil and a little cheese. Enjoy :)