Butternut Squash Ravioli and Apple Not-so-Crisp

Last night The Beanpole and I got home just in time to scramble cleaning the apartment and start dinner for some friends. They were running a bit late so we had plenty of time to wash and dry the dishes and maintain the pretense of organization. Anxious to use a portion of the 2 pecks of apples we'd picked up at the orchard I started on the first apple crisp recipe I found so it would be ready when we finished dinner. I used a butternut squash ravioli recipe found on recipezaar.com accompanied by roasted asparagus (which I could eat every single day, by the way) and more Sam Adams Oktoberfest. I love the Oktoberfest beers - not too dark and heavy but a perfect transition from the lighter tastes of summer. The apple crisp turned out to be mush, probably because I went rogue with the recipe. Then again, when topped with vanilla ice cream, it all worked out!


Butternut Squash Ravioli
Filling
1/2-3/4 large butternut squash, peeled, seeded and chopped (I halved, and roasted at 450 for 45 min)
1 teaspoon ground nutmeg
1/3 teaspoon ginger
1/2 cup finely grated gruyere or ricotta (I used low-fat ricotta)
salt and pepper to taste
Dough
3 tablespoons chopped fresh cilantro
2 1/2 cups unbleached flour, pre-sifted (Use fork to fluff flour, and lightly spoon into measuring cup)
1/2 teaspoon salt
2 eggs
water
Directions
Steam (or roast) squash until easily pierced with a fork.
Mash squash, and add spices, cheese and salt and pepper.
Cool, and prepare dough.
For dough: Mix flour and salt together.
In a separate bowl, mix the cilantro, eggs, and 1/4 cup water.
In a food processor, pulse cilantro mixture until the cilantro is fine.
Add flour mixture gradually until well mixed.
Add water if necessary to obtain a stiff dough.
Knead dough by hand, and leave rest in a covered bowl for 20 minutes.
Knead again, and roll dough into a thin sheet, approximately 1/8 inch. (even thinner would be best)
Cut out an even number of circles in the dough.
Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle.
Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed.
Cook ravioli in salted boiling water for 15 minutes, drain, rinse, and serve with preferred sauce. (I used a brown butter and sage sauce)