Butternut Squash Ravioli

For 1-2 person, makes 12-14 Ravioli

Ingredients:

• 1/4 butternut squash, cut into cubes (about 200g)

• 4 cloves of garlic, peeled

• Herbs

• Pepper

• Salt

• 125g flour

• 1 egg, 1 egg yolk

• 1/3 cup milk

• knob of butter

• 3 tablespoons cream cheese

• 1/4 cup parmesan cheese

• 1 teaspoon dried thyme

Steps:

1. Roast butternut squash and garlic in the oven for 40 minutes at 200 degrees celsius

2. Meanwhile, make pasta. On the counter, make mountain of flour, make hole, pour egg mixture, and combine until it becomes a dough. Knead until texture is elastic and smooth. Leave for 30 minutes in cling wrap.

3. In a food processor, puree the garlic and butternut squash. Then stir in cream cheese, parmesan, and thyme. Set aside 3 tablespoons of puree for the sauce.

4. Roll out dough as thin as you can. Then scoop teaspoons of puree onto one side of the dough, spaced at least 1cm apart.

5. Fold the dough over the cover the puree, and press down on the edges to form pillows

6. cut with knife, and use a fork to crinkle the edges

7. Boil water with 3 tablespoons of salt in a pot, cook ravioli for 1.5 minutes

8. Melt butter over medium heat in a pan, crisp up the ravioli if you want. If not, turn off the heat and stir in milk, then slowly stir in the puree to combine.

9. Coat ravioli in sauce

10. Serve on a plate topped with your herbs.