Butternut Ravioli

Answer to Diane on my Domed Jhudora Petit Four post:
- Thank you so much for your comment! I still think I could have done better but as it looks very complicated already, I tried a simpler process :)

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Hello!
Today my food of choice was the plate of Butternut Ravioli!
This will make a very good and nutritious meal and, regarding the original picture, it really goes very well with some sort of tomato sauce ;) If you eat the whole raviolis though, I have to warn you that it might get a bit cloying.
For these raviolis you will need (this gives about 6 or 7 big raviolis):
- a square cookie cutter with about 7cm x 7cm (mine had a ruffle like pattern on the sides just for the sake of imitation :P)
- Home made pasta dough (and follow the directions because it is a recipe for raviolis too, the only thing that changes is the filling and shape)
- 6 Tbsp of ricotta or mascarpone cheese
- 3/4 of a cup of grated parmesian cheese 
- 3/4 of a cup of butternut squash cut in small cubes
- 1 small egg
- salt and pepper to taste
- some semolina or cornmeal
Start by making the filling. In a small frying pan with a bit of oil cook the cubes of butternut squash for a few minutes, on medium-low heat, until tender. Scoop them out on a kitchen paper to remove the excess oil and set aside to cool completely.
After the butternut completely cooled mash it lightly with a fork and then combine the cheeses, butternut squash and egg in a bowl. Mix it well and season with salt (remember that parmesian is already salty) and pepper. Cover with plastic wrap and let it rest in the fridge.
Now make the pasta dough and roll it out just like the recipe in the link above. After that all done, place a tablespoon of filling for each ravioli and proceed until you have your raviolis covered with the second sheet of dough. Now use the cookie cutter to cut each ravioli and place them in a surface sprinkled with some semolina or cornmeal.
Make the raviolis until you run out of filling.
To cook them is pretty simple. A pot of water and a pinch of salt on high heat. Bring it to a boil and place the raviolis carefully in the water (you might have to do this in batches depending on the size of the pot). They'll be done 3 to 5 minutes after starting to float. Scoop them out with a slotted spoon and on a plate and lets prepare the tomato sauce! 

- 5 Tbsp of Tomate Frito (or you can use tomato puree with onion and garlic to taste: frying pan with a bit of olive oil on medium-low heat, all ingredients inside and let it boil for about 5 minutes, stirring it once in a while - tomate frito done!)
- salt, pepper and sugar to taste

- Some basil leaves to garnish

Now, all you have to do is heat the Tomate Frito in a small sauce pan or even in the microwave (I find it to be better on the stove), season it with salt and pepper, add a bit of sugar to cut the acidity of the tomato and voilà!
Pour it over the raviolis, garnish with the basil leaves and you're good to go! Enjoy!

*This image was taken from and belongs to Neopets.