Squash Ravioli with Herb Sauce

I updated this classic by adding green squash, or zucchini, to the traditional butternut filling. Finished off with a tarragon-sage brown butter, this dish is perfect no matter what the season.

1 recipe ravioli dough, (recipe follows, you can substitute wonton wrappers if desired)

Two-Squash Filling

3/4 cup cooked, pureed butternut squash
1 zucchini and 1 clove garlic diced and sauteed together
1 oz. cream cheese
1/4 c. ricotta cheese
2 tablespoons quality Parmesan cheese
freshly ground pepper
pinch salt
herb garnish- tarragon and sage chiffonade

Mix all ingredients for filling together. Prepare ravioli by placing strips of pasta down, and spooning a small amount of the filling approx. every 1 inches. Use a light coating of water on the edges Place another pasta sheet on top, and cut into ravioli, sealing the edges with the water. Cook in simmering water until the ravioli float. Serve, drizzling sauce on top. Garnish with fresh herbs.

Tarragon-Sage Butter Sauce

2 tablespoons butter, browned in saucepan
2 sprigs tarragon and 4-5 sage leaves, sliced

Add herbs to browned butter, finish with freshly ground pepper.

Ravioli Dough

1 cups flour
3/8 teaspoon salt
2 large eggs
1/4 cup water

Mix flour and salt in food processor. Add eggs, process until combined. Add water 1 tablespoon at a time, combining after each addition. Dough will pull away from the sides of the mixer and form a ball when done. Knead for 2-3 minutes, the roll out or put through pasta machine. Cut into 2 inch long strips, proceed with recipe.

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