Rosemary Squash Ravioli with Asparagus and Pinenuts

Contributed by: Sung-Eun Choi

2 eggs worth of plain pasta
1/2 small butternut squash, 1-1 1/2 cups pureed
1/2 t fresh rosemary, finely chopped
salt, pepper, and grated parmesan to taste

extra virgin olive oil
2 cups asparagus tips (about 1 inch long)
1/2 cup pinenuts
shredded parmesan
Additional Supplies
Ravioli maker. Either the attachment to the Atlas Pasta maker or the ice cube tray type.
Small food processor or blender.

Remove seeds from the squash half and get it wet. Bake it face down on a baking sheet at 400 degrees for about 45 minutes, or until it is soft. Let cool.

Roast fresh pinenuts in a heavy skillet in olive oil. Remove pinenuts from skillet. Steam asparagus tips (about one minute in microwave.) Set both aside.

When squash is cool, remove the meat and puree in food processor or blender. Mix in chopped rosemary. Add salt, pepper and parmesan cheese to taste. Assemble ravioli as directed with rosemary squash stuffing. Cook as directed and drizzle olive oil over ravioli.

Saute asparagus in skillet about 2 minutes then add pinenuts for another half a minute.Transfer ravioli to plates and gently spoon on asparagus and pinenut mixture. Top with shredded parmesan and freshly ground black pepper. Makes two large servings or four more reasonable ones.