Homemade ravioli filled with butternut squash and cheese

Very seasonal this recipe of ravioli with homemade pasta, a traditional recipe coming from Tinos island. Although it needs its time in the end you have a very hearty and filling dish to enjoy with plenty of grated cheese on top. Originally this recipe asks for a very special hard Greek cheese from Syros island, the "St. Michali". St. Michali is the most expensive Greek cheese that is Protected Designation of Origin (PDO), made exclusively from cow's milk. It is produced with a traditional technology for the last 60 years on the island and it is highly appreciated by the consumers. The "St. Michali" is a hard yellowish to white cheese with a compact mass, hard and dry skin, distinctive aroma, salty and spicy. Again, I don't expect you to find this cheese abroad but if you do, don't ignore it because it is really special! Parmesan or Greek Kefalotyri cheese can replace the St. Michali rather well. This recipe can be served as a main or as a first dish

Recipe of Nicki Mytarea,
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people)

For the pasta dough:
300gr. of all-purpose flour
1 egg
2 tbsp of olive oil
1/3 tea-cup of lukewarm water
salt

For the filling:
500gr. of butternut squash (net weight), cut in chunks
1 medium yellow onion, finely chopped
2 tbsp of olive oil
½ tea-cup of very fine breadcrumbs
1 egg
120gr. of Greek "St. Michali" chese, grated (or parmesan or Greek Kefalotyri)
3-4 tbsp of good quality butter
1 tsp of fresh sage, finely chopped
salt
pepper

Method:
In a large bowl put the flour, open a well in the centre and add in there the rest of the ingredients and gradually the water. Knead with your hands until you have a soft dough. Cover with a clean kitchen towel and leave the dough to rest until the filling is prepared.

Boil the butternut squash in a pot until it is tender and then drain well in a colander. Transfer into a bowl and mash the squash with a fork.

In a non-stick frying pan warm the oil on medium heat and sauté the onion until it becomes translucent. Add the pumkin, the sage and saute for another 3 minutes.

Take the pan off the heat and leave the filling to cool for a couple of minutes. The add the egg, the cheese, the breadcrumbs, season with salt and pepper and stir well.

Divide the dough in two equal size balls. Roll out the first into a large thin sheet and every 10cm place 1 tsp of the filling. Roll out the second dough ball and cover the filling with it.

Press with your fingers the dough around the spots that you placed the filling so to stick together. Then, using a pizza cutter, cut the sheet into square pieces.

Cook the ravioli in a large pot filled with plenty of salted boiling water. Leave for about 4-5 minutes and when they come up to the surface they are ready.

Drain well in a colander and place on a serving platter. Melt the butter in high heat until it gets a nice brown colour.

Pour the butter over the pasta, sprinkle with plenty of pepper and serve immediately.