Butternut Squash Raviolis

Ingredients: 
1 1/2 cup of Flour
1 Whole Egg
1 Egg White
1/8 cup of water

1 Medium butternut squash
Preparation:
Peel squash and cut up into small pieces approximately 1/2" cubes. Bring water to a boil and drop in squash allowing to boil until fork tender. Strain squash and use a potato masher to mash up similar to mashed potatoes. Set aside and allow to cool (you can put it in the freezer for a short while or use an ice bath).

In a stand mixer with a dough hook, mix together flour, egg, and egg white until well incorporated. Set aside and allow dough to rest for 5 - 10 minutes. Split dough ball up into 3 - 4 smaller pieces. Run through the pasta roller attachment on the stand mixer (you can use a manual one but its significantly easier).  Roll pasta down to a 4 in thickness and allow to rest on a drying rack. 
How to Roll Pasta dough

Fill a small ziploc bag with the mashed squash and cut one corner off of the bag. Lay one sheet of pasta dough down, using the ziploc bag similar to a pastry bag, place a dollop of squash down every 1 1/2 inches. Wet a finger and make a square outline around each dollop of squash pressing a second layer of pasta dough over top. 

To cut individual raviolis, use a ravioli stamp or a pizza cutter returning leftover dough to a ball to roll out again. 

This recipe should produce between 30 and 40 raviolis.  If you need to store these for the future, lightly coat in cornmeal and place in a freezer safe container using aluminum foil between layers as needed. 

Serving:
Bring water to a boil and salt lightly. Drop in raviolis and boil until they float to the top. Allow raviolis to cook for between 3 and 4 minutes until cooked through. Strain and empty pot. Add 1 Tbsp of light butter and a light sprinkling of Parmesan cheese as well as raviolis. Cover and mix well allowing butter to melt. 

Alternatively you can dress this with a Marsala sauce and some sliced Cremini mushrooms. 

Nutrition Info:
8 Raviolis is 5 Weight Watchers Points plus points. (approx 0.625 points / ravioli)