Delicata Ravioli

Filling

2 delicata squash

1 cup walnuts

1/2 cup breadcrumbs

1 egg

1/2 tsp salt

pinch oragano

pinch sage

Pasta

2 cups whole wheat flour

1 tsp salt

3 eggs

Water as necessary

Sauce

2 cups tomato

3 cloves garlic

2 tbs oil

1/2 tsp salt

1 tsp oragano

1/4 cup milk

Directions

Filling

Half, seed, and roast the delicata (400 for 30 mins). Scoop out the flesh and mash or blend in a food processor. Crush or chop the walnuts. Mix all the ingredients together and then set aside.

Pasta

Combine the flour and salt. Beat the eggs and then add to the flour. Work the egg into the flour. It should form a stiff, fairly dry dough. Let the dough rest for 15 minutes. Divide the dough into 4 pieces to make it easier to handle. Roll the dough out as thin as possible. Dust the bottom of the dough with flour, if necessary to keep it from sticking. Use a biscuit cutter or drinking glass to cut the dough into rounds.

To fill the pasta, place a teaspoon full of filling on one circle of pasta. Lay another circle over the top and press the two pieces together all around the edge. If the dough is too dry to stick together nicely, you can wipe a little water on the pasta before adding the filling.

In boiling water the pasta should take about 6 minutes to cook.

Sauce

Chop the tomatoes into small pieces. Chop the garlic and add it to the oil in a pan at high heat. When the garlic has started to brown, add the tomatoes. Simmer for about 5 minutes then add the remaining ingredients, low heat and cook for another 10 minutes.

In the winter, if you have frozen some tomatoes for you garden, you can smash the thawing tomatoes with a rolling pin as opposed to chopping them.