Weeks of travel, long work days, and things were starting to slip around here — we’re talking reheated frozen sauces over pasta, a pork tenderloin from Costco, the sort of passable cooking you get by on. That was not going to work for dinner on New Year’s. Time to get my game back on, and this ravioli fit the bill perfectly. It’s made from mostly local ingredients, including lots of herbs from the garden, and pasta that’s handmade from local eggs and Northwest flour.

Like anything with fresh pasta, of course, this recipe requires something of a time commitment, or speed things up using sheets of purchased fresh pasta dough. Once the raviolis are sealed and floured, the cooking goes quickly. And the eating goes fast too if you don’t pace yourself.

We savored ours with a glass of champagne. If you can’t do ravioli this time, consider making a risotto using these sturdy winter flavors.

Recipe: Butternut Squash Ravioli with Herb Butter Sauce

Fresh pasta dough made of 2 eggs & 1 cup flour, or purchased / 1 cup pureed butternut squash / 2 tbls goat cheese / ¼ cup breadcrumbs / 2 tsp fresh thyme, finely minced / 4 tbls butter / 1 tbls fresh parsley, finely minced / 1 tbls fresh sage, finely minced / salt & pepper / ¼ cup toasted hazelnuts, minced, optional / Parmesan cheese, optional

Prepare the pasta dough by mixing together then kneading the eggs and flour for 8 minutes. Roll out on to your pasta machine’s thinnest setting, sprinkle with flour, then set aside. Mix together squash, goat cheese, breadcrumbs, and 1 tsp thyme. Season with salt and pepper to taste. Assemble raviolis, using a generous teaspoonful of squash filling per ravioli. Bring water to a boil and cook raviolis 4-5 minutes, until al dente, then drain.

Meanwhile, melt butter with sage, parsley, and remaining thyme in a pan over medium heat and cook until butter is bubbling and starting to brown. Sprinkle with salt and pepper to taste. Toss cooked ravioli with butter sauce, plate, and sprinkle with more pepper plus hazelnuts and Parmesan cheese if you like. Makes about 40 ravioli. Adapted from Deborah Madison (goddess).

Sourcing: Eggs and winter squash from multiple local producers. Hazelnuts from Holmquist Farms in Lynden, Wash. Goat cheese from Port Madison and others. Fresh pasta from La Pasta, available at the University (Saturday) farmers market. Parsley, sage, and thyme keep their foliage through Seattle winters — and ours weather the recent storms without too much trouble. And repurpose that day-old bread for fresh breadcrumbs.

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