Ravioli

 
Bread flour
oil,
egg,
and kosher salt.
This is the formula
for a basic pasta dough.
Mix by hand, adding more flour as needed.
Allow to rest for 20 to 30 minutes
as the gluten in the flour has been stretched
and would be tough,
and difficult to work with.
In the mean time,
cut and scoop the seeds
from a butternut squash.
Rub with olive oil,
season accordingly,
and roast at 350 degrees until fork tender.
Pull the cooked chicken meat
from the previous evening’s meal.
When the squash is ready,
add its pulp to the chicken,
and mix with chopped garlic,
basil,
and yet more salt and pepper.
(Do not under season)
At this point divide the
pasta dough into two.
With a rolling pin and a floured surface
 roll the dough
into paper thin sheets
and cut into desired shape.
Spoon a dollop of filling just below center on each shape,
wash with egg
and press closed
in a decorative manner.
Have a pot of boiling water prepared
and when the ravioli are prepared
sink them.
Heat in a separate sauté pan
olive oil,
with garlic,
lemon,
pecorino Romano cheese,
roasted asparagus,
and of course, kosher salt and pepper.
Add the ravioli, toss
and at the very end,
add fresh chiffonade of basil.
To do so before would be an act of murder,
an insult to the herb’s abilities and potential
as all herbs die from over exposure to heat.
Serve sprinkled with a touch more Romano cheese.
And a nearly chilled Sauvignon Blanc
from Chile.