Ravioli Filling

1 Toss butternut squash in 3 tablespoons olive oil and season with salt and pepper.

2 Place thyme sprigs and cinnamon stick on roasting pan with squash. 

3 Roast at 425°F for 35 minutes (or until golden brown). 

4 Puree squash with tahini and season with salt and pepper. 

5 This puree will serve as the filling. Any remaining puree will serve as the sauce. 

Assembling Ravioli

1 Cut pasta sheets into 2-inch strips.

2 Using a spoon or a piping bag, place filling directly in the center of one strip. Spoon or pipe filling along pasta strip, 2 inches apart. Brush edges with whisked egg mixed with water (egg wash).

3 Gently cover with another strip.

4 Use a fork to crimp the edges and press out any air bubbles.

5 For circle shapes use a cookie cutter. For square shapes cut with a knife or pizza slicer.   Cook in boiling water until they float to the top. 

Serve ravioli with remaining filling.