One half the squash mashed, chopped garlic, 1/4 C Romano cheese, nutmeg, crushed red pepper.
Dough: 1 C semolina flour, 1 egg, 1/4 C water. Mix and then knead in white flour to make a soft, smooth dough. Split in half.
Roll out thin, fold in half and lay back flat and dab top half with water on a paper towel.
Spoon a soup spoon of filling for each ravioli leaving space to crimp and cut.
Fold top over bottom half evenly. I use a pie crimper to cut and crimp, you can use a pizza cutter and a fork to crimp edges. Make sure the air is out of each by pushing down with your fingers around the filling.
Sprinkle with flour and cut saving any scraps.
Place on a platter covered with wax paper and a little flour.
Roll out scraps to make some noodles for another day.
Roll up with lots of flour on it and slice with a knife. Unroll and let dry on your counter.
Make a nice white sauce with your favorite green seasonings, celery seed, dry mustard, salt pepper and garlic. If you want maybe add mushrooms and onion . Use some more cheese if you like for an Alfredo.
Toast in some olive oil or butter.
Serve to some eager eaters, perhaps with some nice beef ribs cooked on the grill. They will eat this fast, it is an easy apetizer to make also.MMMMMMMMMMMM