Butternut Squash Ravioli with Pecans & Oregano Daiya tested & approved

Cut butternut squash in half lengthwise. Scoop out seeds and pulp with a spoon. Season with salt and pepper. Place the squash, cut side down in a foil-lined baking dish and pour half a cup of water in to the dish. Bake at 350 degrees Celsius for 50-60 minutes or until fork-tender.

Remove from oven and allow to cool enough to handle. Scoop out squash flesh into a bowl. Add Daiya Mozzarella shreds and season with nutmeg, salt and pepper.

Prepare pasta sheets by laying out one sheet on a generously floured surface. Fill each ravioli with a teaspoon of filling and seal edges by wetting edges with water, pressing out any air bubbles, topping with sheet of pasta and cutting with ravioli former or sharp knife. After ravioli is formed, dredge individual ravioli in flour to prevent sticking and place, single layer, on a floured baking sheet. You may freeze any ravioli prepared at this point for up to three weeks.

To prepare ravioli, boil generously salted water in a large stockpot. Reduce to a simmer and gently cook ravioli for 4-5 minutes, or until pasta is desired tenderness. Drain and rinse with cool water immediately.

Meanwhile, heat 1 tablespoon of olive oil in a large pan over medium heat. Toast pecan halves briefly for 3-5 minutes or until fragrant, watching closely and stirring occasionally. Add oregano and cook 30 seconds longer.

Add cooked ravioli and heat briefly to warm through. Serve immediately on warmed plates, splashed with additional olive oil and Daiya if desired.