Butternut squash ravioli

I multiply this recipe by many times and freeze supper sized portion, this way I only have to clean the pasta machine once. It's a great recipe to make when the squash starts to need to be used up (sometime in the December-February time period for us, depending how well it was stored). These ravioli are delicious and they make a quick meal, they don't need too much in terms of sauce. I use my homemade pesto, which I also freeze.

Ingredients (for 4 servings - multiply as needed).

• Filling:
  • 1.25 cups of butternut squash purée - could be from roasting fresh squash or from a pint of canned squashed. Squash that is canned in cubes is very mushy and can be reduced to purée very easily
  • 1 cup parmesan (I use Kraft but fresh would likely be even better
  • 1/2 cup of Ricotta, freshly made or bought from the store. Ricotta is the easiest cheese to make
  • 1 tbsp brown sugar
  • Salt
  • Pepper
• Pasta:
  • Ravioli pasta dough - I use my pasta maker and the recipe that came with it (just flour and water). If you don't have a pasta maker, you can find a recipe online
• Sauce:
  • Some recipes use brown butter and sage, personally I prefer my homemade (frozen) pesto

1. Making the filling: in a large bowl, combine squash, parmesan, ricotta and brown sugar. Season with salt and pepper to taste. 
2. Using pasta maker directions, prepare the pasta dough. Lay out long rectangles of dough, and using a spoon (I use a cookie scoop), deposit 1 tbsp of filling, leaving 1 inch between each glob. Lay another rectangle of pasta on top of it, seal into raviolis and cut.
3. Once they aren't tacky anymore, freeze in supper sized portions (We use about 8 raviolis per person). I freeze these in FoodSaver bags with some parchment paper to separate the layers. Don't squeeze too much.
4. Thaw (if needed) and boil for one and a half minutes. Add to a skillet with brown butter and sage sauce, homemade pesto, or other sauce.