Horseradish Vinaigrette

2 T. shredded horseradish

1 T. Dijon

2 T. Lemon (or red wine vinegar)

3 T. olive oil

Serve with spinach salad with grape tomatoes. 

Fresh Pasta

1 1/2 c. 00 flour (or all-purpose or bread flour)
2 eggs
1 egg yolk
1 T. olive oil
1 t. sea salt

Blend together in a bowl with a fork until a shaggy dough forms.  Transfer to lightly floured counter and knead for 10 min.  Let rest for a hour before rolling out. 

Butternut Squash Ravioli

Saute one shallot with one clove of garlic in olive oil over medium heat for about 7 min.

Put in food processor:

• Roasted Butternut squash
• 1 egg yolk
• 1/4 c. Parmesan
• 1/2 c. Ricotta
• Shallot, garlic mixture
• Lemon zest
• 1/4 c. nuts (walnuts or pine nuts)

Process until smooth.

Place in fresh pasta and seal.  

Boil for 4 min.

Serve with carrot greens pesto or sage butter.

Roasted Butternut Squash

Cut off top and bottom.

Cut squash in half where the thin neck turns into the thick bulb.

Slice into 1 inch cubes.

Toss with olive oil, salt and pepper.

Bake at 400 degrees for 30 min until tender.