Happy Thanksgiving!!

We all know that for Thanksgiving is a MUST to have on the table
a big turkey!
But my Italian origin requires an Italian flair to be added to the feast!
I have prepared "ravioli" filled with butternut.
Here is the recipe:

BUTTERNUT RAVIOLI with BUTTER and SAGE

Ingredients

for pasta:
4 eggs
400 g flour
1 pinch of salt

for filling:
1 butternut (more or less 500 g)
1 cup of grated parmesan
half tsp nutmeg
olive oil
salt
2 amaretti biscuits

Start with cooking the butternut.
Clean it from seeds, slice in big chunks, sprinkle them with oil and salt;
bake in the oven at 350 F for 40 minutes or till soft.
(you can prepare butternut also day before).

For dough,mix well all the ingredients to form a ball.

Let it rest under a ceramic bowl for 10 minutes.

When butternut is cold puree it in a food processor, then add nutmeg, parmesan, crushed amaretti and salt if needed.

Knead the dough, cut a small piece and flatten it
in a pasta machine to obtain a long rectangular stripe.
On one side of the stripe (lenghtwise) align 1 tsp balls of filling,
then cover them with the opposite side of the stripe and cut in squares.

Use all the ingredients.

Once ravioli are ready cook them in boiling salted water for 5/7 minutes.
Melt butter in a frying pan, add sage leaves and when frying add in ravioli.
Sprinkle with parmesan and serve very hot.