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Classic Pesto Genovese

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For the dough:
3 cups “oo” flour (you can use all purpose flour as well, though the texture is not as fine)
4 eggs, lightly beaten
warm water, about ½ cup

For the Filling:
1 cup cubed butternut squash, roasted
½ cup grated Parmesan cheese
pinch of freshly grated nutmeg

For the Dough:
Sift the flour into a bowl. Make a well in the center, and add the eggs and salt. Add water as you knead the dough. Knead for 5-10 minutes, until it is smooth and elastic.
Wrap in plastic wrap, and let it rest in the fridge for 2 hours.

Meanwhile, make filling by simply roasting the cubed butternut squash in a 375 degree oven for about 20 minutes, or until fork tender. Mash the squash with a fork and mix in the cheese and nutmeg.

Roll out the dough on a floured surface to be 1/8” thick. Cut even circles with whatever circular mold you have (an upside-down glass works fine). Place a small mound of the filling in the middle of the ravioli. Brush one side with water, fold over, and press down with the tines of a fork to seal the ravioli. Let dry for about 30 minutes on a tray lined with parchment.

Kale and Pumpkin Seed Pesto:
4 cups fresh Dinosaur kale, roughly chopped
1 clove garlic
¼ cup olive oil
½ cup Kale cooking liquid (see directions)
½ cup Parmesan cheese
¼ cup pepitas (pumpkin seeds), toasted

Bring a pot of water to boil with a big pinch of salt. Add the kale and boil for about 3 minutes, or until cooked through. Drain the kale, reserving at least ½ cup of the cooking liquid. In a food processor, chop the garlic and kale, and then add in the olive oil and cooking liquid in a stream. Blend until the kale breaks down into a pesto-like sauce. Finally add in the Parmesan cheese and pepitas, and blend a little bit more until the sauce is smooth.

Serves 6.