Toasted Ravioli and Basic Ravioli Dough

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I used the pasta dough recipe only and stuffed it with a roasted butternut squash filling. This dough recipe has got to be the best recipe I've ever used. I followed it exactly and let it rest wrapped in plastic in the fridge for about 3 hours. Then I let it come to room temp still wrapped in plastic. It was so easy to work with. It rolled out perfectly with my manual pasta press. Tasted delicious.

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This is so good, I don't eat meat, so I either leave it out or add chopped spinach. It is worth trying the dough, you'll eventually get the hang of it, experimentation is half the fun!

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This recipe is probably meant to be an appetizer, but it's so good, we eat it as a meal! The pasta dough recipe is the first one I've tried that actually worked well and wasn't too dry. I just had a hard time assembling them...one at a time and by hand! Hopefully getting a ravioli maker will make it easier, and reduce my air bubbles inside the pockets.