1 lb. acorn squash, peeled, seeded, and cubed into dime-‐sized pieces,
about 2 cups 1⁄2 cup raw cashews
1 tablespoon maple syrup
1⁄4 teaspoon salt
1/8 teaspoon nutmeg
For the dough:
3 cups all purpose flour
3⁄4-‐1 cup water
3 tablespoons olive oil
To make the dough, add the flour to a large mixing bowl and create a well in the center of the flour.
To the well add 3⁄4 cup water and the olive oil. Using a wooden spoon or your fingers, mix the liquids and the flour together until a shaggy dough has formed.
If there is still quite a bit of unmixed flour in the bowl, add up to an additional 1⁄4 cup water.
When a shaggy dough has begun to form, knead it on a well-‐floured surface for about 10 minutes until a cohesive ball has formed.
Place the dough back in the bowl, cover, and let it rest for 20-‐30 minutes.
While the dough is resting, prepare the filling.
Steam the acorn squash for 10 minutes or until the pieces are easily pierced with a fork and appear soft.
In a small food processor, add the cashews and process until only a fine powder remains.
Add the maple syrup, salt, and nutmeg and process again.
When the acorn squash is done, add 2 tablespoons of the squash to the food processor and the rest into a large bowl.
Mash the acorn squash in the bowl until the contents are smooth.
Run the food processor again until the cashew mixture appears almost butter-‐like.
Fold the cashew mixture into the mashed acorn squash and set aside.
To make the ravioli, cut the dough in half.
On a well-‐floured surface, roll the dough out to twice the width of your ravioli stamp and about 1/8 inch thick.
Using the stamp, imprint the dough to create 2 rows of about 15 squares each that mirror one another.
Fill each stamp on the bottom row with a scant tablespoon of filling.
Using a pastry brush wet the dough along the edges of all the stamps and fold the top row over the bottom so that all the stamps line up and the filling is completely covered.
Stamp over each ravioli again until they are sealed and transfer them to large baking sheet.
Repeat this process with the other half of the dough.
At this point you can either freeze the ravioli or cook them immediately.
To cook, bring a large pot of salted water to boil and add the ravioli in batches of about 8-‐10 depending on the size of your pot.
Boil gently for 4-‐6 minutes until the raviolis float.
Serve with your favorite sauce or sauté the ravioli in a little butter with fresh sage and garlic.
Makes about 30 ravioli using a 2 inch stamp.