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Butternut Squash Ravioli in a Maple-Cream Sauce

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Ingredients

For the pasta
  • 3 to 3 1/2 cups Italian “00” flour (a specialty flour for pasta, but if you can’t find it, go ahead and substitute all-purpose flour)
  • 6-7 large eggs
  • 1 teaspoon salt
  • 1 tablespoon olive oil
For the squash filling
  • 2 pounds squash, cubed and roasted
  • 1/2 cup fresh ricotta, preferably not made in your own home
  • 1/3 cup grated Pecorino Romano or Parmigiano-Reggiano cheese
  • 1 tablespoon thyme
  • Pepper to taste
For the sauce
  • 4 tablespoons butter
  • 1 large shallot, diced
  • 2 cups light cream
  • 2 tablespoons maple syrup
  • 1 teaspoon thyme
  • Salt and pepper
For garnish
  • 1 slice of bacon per person being served, cooked to desired crispness

Preparation

Click here for preparation method.

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