Butternut Squash Gluten Free Ravioli with Creamy Garlic Sauce

Ingredients:

For the Filling:
• 2 recipes Roasted Butternut Squash
• 3/8 cup grated parmesan cheese (gluten free, if not using fresh - Kraft)
• 4 oz. gluten free cream cheese (Philadelphia brand) (or ricotta cheese*)
• 1 large egg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon nutmeg
• 1 egg, for egg wash
For the Creamy Garlic Sauce to serve 1 (or 10):
• 2 Tablespoons (20 T. or 2 1/2 sticks) unsalted butter
• 1/4 (2 1/2) teaspoon(s) garlic powder
• 1/4 (2 1/2) cups heavy whipping cream
• 1/2 (2 1/2) teaspoon potato starch
• Pinch (1/2 teaspoon) white pepper
• Pinch (1/2 teaspoon) fine sea salt
For the Pasta:
• 2 recipes Gluten Free Egg Noddles
For the Egg Wash:
• 1 egg, beaten
• Fresh basil, chopped, for garnish

Instructions:

To Make the Filling:
1. Make the roasted butternut squash according to the instruction in the link above.
2. Using your food processor, puree all of the filling ingredients together until creamy. Cover and refrigerate the filling until ready to use.
To Make the Ravioli:
3. Make the homemade egg noodle pasta recipe according to the instructions. After you complete the step of dividing the dough into four sections, set the other three pieces aside. (Note that even though you are doubling the pasta recipe, you will still divide the dough into fourths).
4. Onto a starch floured surface, roll one piece of dough out to approximately 20 x 12-inches. (The dough is so elastic, a heavy, marble rolling pin comes in handy.) You may need to turn the dough over once. Fold the dough twice and lightly dust all sides with starch,if needed, and set it aside.

5. Roll the next piece of dough out to approximately 19 x 11-inches.
6. Scoop 2 teaspoons of filling onto the dough, spacing them approximately 1 to 1 1/2-inches apart (Using a spring-action scooper is very helpful for this step.)

7. Baste the edges and between the scoops of filling with the beaten egg.

8. Unfold the previously folded dough; and measure it to ensure both pieces match in size. It shrinks, therefore you rolled it larger than the second piece. You will want them to be exact in size or the top piece may be a little larger. Lay it over the filling and seal the edges.

9. Using your fingers, firmly press the dough down between the filling. You want to press down hard enough to create the same thinness as the dough covering the filling. If you leave it too thick the ends will be chewy once cooked. Ideally, you could spread the entire filling over the first piece of dough and use a ravioli rolling pin, pressing firmly as you roll. If using a ravioli rolling pin, note that the ravioli on the edges may not be closed firmly. Just pinch the edges closed by hand.
10. Using a pastry wheel, pizza cutter, or knife, cut them between the columns and rows.

11. If you pressed down firm enough in the step above, the edges should be nicely sealed. If not, pinch them by hand.
12. Place the ravioli on a plate, cover them with plastic wrap, and refrigerate until you are ready to cook them.
13. Repeat the above steps for the other two pieces of dough.
14. To cook the ravioli, boil a large pot of water with a teaspoon of oil per every 20 ravioli. Add the ravioli to the pot and cook for approximately 15 minutes or until tender.
To make the Sauce:
15. Add the butter and garlic powder to a saucepan over medium heat. Whisk it until the butter melts. Whisk in the cream. Sprinkle the potato starch on top whisking constantly. If it doesn't thicken right away, increase the temperature to medium-high.
16. Pour sauce over a bowl of ravioli and sprinkle the top with fresh basil, if desired. Serve with a salad or your favorite vegetable.
17. To store left-over, uncooked ravioli, freeze them, uncovered, in a single layer. Once frozen, place them in a zipper storage bag and freeze. To reheat, defrost to room temperature and boil as directed.

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