Roasted Butternut Squash Ravioli with Sage Browned Butter Sauce

Every cooking session begins with a good bottle of wine...

...and some great appetizers, like caper berries...

....and caprese salad with homegrown tomatoes.

Now here's the recipe I used. No need to be exact with the ingredients. The pasta is a simple egg pasta: 2 cups flour and 3 eggs, pulse in a food processor until it resembles coarse meal, then knead for 1-2 minutes until smooth and elastic. Remember to let the pasta rest for 30 mins - 1 hour.

Cut the pasta in 8 pieces before rolling out. I use the Kitchen Aid attachement (totally worth the money and much easier then the countertop-rolling-machine-thing)

Each ravioli piece has a heaping teaspoon of filling so there's no need to make a lot of filling.

I'm missing my ravioli cutter so I just used a round cookie cutter.

These pieces can be cut, sealed and then frozen to make for later.