Think you love pasta? Prove it by making these super-size ravioli, stuffed with butternut squash, mozzarella and mushrooms.
2 1/4 cups all-purpose flour
1 tablespoon oil
1 onion, diced
3 cups crimini mushrooms, chopped
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
1/2 roasted butternut squash, small dice
Sage brown butter sauce:
1 stick butter
7 to 8 sage leaves
For the pasta dough: Make a large mound with the flour, and make a well in the middle. Crack eggs in the middle, and add pinch of salt. Whisk with a fork, slowly incorporating the flour with the eggs. Once a dough forms, knead for 5 minutes. Add 1/2 tablespoon flour if too wet. Cover dough and let rest for 15 minutes. Roll out dough until it reaches 1/8 inch thick.
For the mushrooms: In a saute pan on medium heat, add the oil and onion. Allow to caramelize for 5 to 8 minutes. Add mushrooms and toss. Allow to cook for 2 to 3 minutes on high heat. Remove from heat and allow to cool.
For the sauce: Heat the butter in a pan until it begins to brown. Turn off the heat and add sage leaves.
To assemble: Lay out sheets of pasta and divide into two.
In a mixing bowl, combine mozzarella, Parmesan, mushrooms and squash. Pile 2 to 3 handfuls of stuffing on top of a pasta sheet. Brush surrounding pasta with water. Lay another pasta sheet over the top. Using your hands, apply pressure around stuffed ravioli. Repeat until all ingredients have been used.
Bring a large pot of water to boil and add ravioli. Cook until pasta floats to the top, then drain. Place giant ravioli on a plate and pour sauce over the top.