RAVIOLI

Prepare the dough as described in the recipe from the link and lay a sheet of the dough into the ravioli maker.

BUTTERNUT SQUASH FILLING

Make the filling the night before to save time and let the flavors mingle a bit more. Mix all ingredients for the filling in a bowl using a spatula. Take the bowl and set aside in the refrigerator for a hour, or make it the night before.

Make your ravioli, even few days in advance and freeze them for later as I do. It saves you work and time and the taste will not suffer from it.

ITALIAN MUSHROOM SAUCE

If using dried mushrooms, cover with warm water and set them aside to soak for at least 15 minutes and up to several hours. Drain and reserve some of the soak water to use in place of up to ½ cup of the milk.

Slice the fresh and/or dried mushrooms. Melt the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots, and salt and cook until they’re nicely colored, about 5 minutes stirring occasionally. Add the brandy and cook for 5 minutes more.

Gradually stir in the flour into the mushroom mixture. Whisk the sauce and cook for another 5 minutes over medium heat.

Stir in the warmed milk, crème fraîche, and mushroom soak water if using. Cook over low heat, stirring often, about 5 to 10 more minutes until thickened and smooth. For a heartier sauce, let sauce cool for several minutes, then purée half of it in a blender or pulse with a stick blender several times until desired consistency is reached. Season to taste with black pepper and salt. Add the chopped parsley and tarragon to the sauce and done.

ASSEMBLE

Boil the ravioli in salted water and serve with the Italian mushroom sauce and a glass of white wine.

Enjoy!