Spaghetti Squash Ravioli With Sage Butter

So I had my go at making homemade Whole Wheat Pasta and what a great turn out with such a simple recipe. The sharpness of the Havarti Cheese paired with the Spaghetti Squash was a definite treat for the taste buds. Who would have thought that you didn't need a high tech machine to make your favorite pasta. Armed with a rolling pin, pizza cutter and a fork these ravioli took flight with a rustic look. I must say, homemade pasta is definitely a great way to get creative and have some fun.

For The Dough:
2 cups Whole Wheat Flour
2 Eggs
1/4 Tsp Salt
6 Tbsp Water.

Filling:
1 Cup Spaghetti Squash
1/2 Cup Havarti Cheese(Peppered Havarti optional)
3 Tbsp Parmesan Cheese
salt & pepper to taste

Sage Butter:
1/4 cup Butter
2 Tbsp rubbed Sage(fresh Sage if you have it)
add fresh basil for more flavour

For the dough, mix all ingredients adding water Tbsp by Tbsp until the dough becomes easy to work with(not sticky). Roll into a ball and place in fridge for 20 minutes. Roll dough out into thin sheet and place filling spaced between. fold dough over and press sides firmly to seal the dough.

For the filling, Cut squash into 1 inch thick pieces and place on baking sheet sprinkle salt and pepper over and drizzle Olive oil. Bake in oven for 35 minutes at 350 degrees. When done cut squash from shell and mash in a bowl along with the shredded Havarti and Parmesan.(add extra Parmesan for a stronger taste)

Cooking the Pasta, Bring a large pot to a boil and place ravioli in. Let boil for 4-5 minutes as fresh pasta cooks quite quickly. Pasta will float to the top when it is ready.

For the Sage Butter, in a small sauce pan melt butter with sage and Basil. Let simmer for 1 minute then remove from heat. spoon over pasta and enjoy.