For the butternut squash filling:
1. Cube one butternut squash, roast, and cool. Roast and cool 2 carrots, one onion, and a handful of garlic.
2. In a blender, combine the roasted butternut squash, carrots, onion, garlic, 1 cup of ricotta, 1/4 cup of Parmigiano Reggiano, 1 egg, a heavy pinch of nutmeg and black pepper, and salt to taste.
3. Blend everything together until smooth.
For assembling the ravioli:
1. Using pasta dough (from the previous video), roll out sheets.
2. Place a dollop of the butternut squash filling onto one pasta sheet.
3. Place a second sheet of pasta over top of the filling.
4. Shape and cut out each individual ravioli.
