Did you know today is National Pasta Day? To celebrate our friends over at Yummy Spoonfuls have put together an easy, butternut squash ravioli recipe that the whole family can help with.

Homemade ravioli filled with Yummy Spoonfuls Butternut Squash will have the kids helping and learning at the same time from kneading, counting, creating shapes, using fractions, measuring etc.. Let the fun begin, and remember you can never over-knead the dough so let your kiddos go to town!

Butternut squash is a tasty, nutritious seasonal vegetable — full of Vitamin A and an excellent source of fiber.

Ingredients for ravioli dough:

3 cups unbleached, umbromated all-purpose flour
½ warm cup water
1/4 cup olive oil
2 eggs
½ tsp salt

Ingredients for ravioli filling:

4 pouches Yummy Spoonfuls Stage 1 Only Butternut Squash (heated)
½ cup ricotta cheese
½ cup
Dash of nutmeg
Mix all in bowl and set aside in the refrigerator

Directions:

Mix together all ravioli filling ingredients in a bowl. Set aside in the fridge.
Place the flour on a dry clean work surface, forming a mound. Let your tot create a” well” 4 to 5 inches wide with at least half an inch of flour on the bottom of the well.
Drop eggs, salt, and oil into the flour well. Using your hand or a fork gently break the yolks and beat eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
Knead the dough well, until smooth. It’s easy to not knead pasta enough but virtually impossible to knead too much so have fun. Form the dough into a ball, cover with a cloth and let it rest for 20 minutes.
Cut the dough in half and roll each half of the dough out on a floured board into a very thin sheet (about 1/16 to 1/8 inch thick).
Place a small spoonful of filing approx 1″ apart on one side of the dough. Gently fold the dough over, covering the filling, so you see little mounds.
Cut into squares (you can also use a ravioli mold if you have it). I use a square cookie cutter and a fork to press down the edges. You can make any shape you want and a sharp knife or a zigzag pastry cutter will do just fine as well.
Drop ravioli into a pot of boiling, salted water and cook for about 5-6 minutes or until it floats.
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon and drain well.
Place drained ravioli on a serving platter with your favorite sauce and a sprinkling of grated cheese.
Serve hot. Happy Pasta Day!

Need some cute fall-inspired dishes to serve this up? Shop our apple plates here.

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