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Dairy
Easy
4 Servings
Allergens 
2 Hours, 30 Minutes
Diets
The best way to cook this meal is to begin roasting the butternut squash in the oven while preparing the pasta. While the dough rests, finish the filling so it will cool by the time you roll out the pasta.
2 cups Mishpacha Flour
3 eggs
2 tablespoons Gefen Olive Oil
1 teaspoon salt
1 tablespoon water (if needed)
1 butternut squash
1/2 cup Gefen Olive Oil
1 (5.2-ounce) bag Gefen Chestnuts
3 cloves garlic
fresh thyme
1 cup butter
1/2 teaspoon nutmeg
In a bowl, add the flour and make a well. In the middle, add the eggs, olive oil and salt.
Using a fork begin to gently break the eggs and mix in the flour. Once it’s fully or mostly incorporated, begin using your hands to knead the dough.
Transfer the dough onto a clean surface and begin kneading the dough for ten minutes. If the dough is dry, add one tablespoon of water. The more you knead, the more elastic it becomes.
Once the dough is smooth, wrap it in plastic wrap and let it sit for an hour in the fridge. While the pasta is resting, prepare the filling (see below).
After an hour, take the dough out of the fridge and bring it to room temperature.
Cut the dough into four pieces and roll out as thin as you can. If you have a pasta machine, roll the dough three times on numbers: eight, seven, six, five, four, and three. Sprinkle with flour and cover with towels so the dough doesn’t dry.
Preheat the oven to 375 degrees Fahrenheit. Peel the butternut squash and cut into medium cubes. Toss in an oven pan with the olive oil and add the thyme leaves and the garlic cloves. Bake until the butternut squash becomes soft.
Once the butternut squash is soft, add the chestnuts. Bake for another 10 minutes.
Remove the thyme stalks and process everything in a food processor. It should be the texture of a thick smoothie. Let cool.
Once cooled, transfer to a piping bag for easy filling.
Cut one-inch by one-and-a-half-inch rectangles from the pasta.
Place about one teaspoon of the filling in the middle of a rectangle.
Take a second rectangle and brush it with just a little water. Lay it over the filling. For the shapes pictured, I squeezed the sides. Continue until all the pasta dough is used up.
Boil a pot of water and begin cooking the pasta (should take around seven to nine minutes).
In a saucepan on medium heat, add the butter and stir continuously for about five to eight minutes.
Add the nutmeg and stir.
Toss the pasta in the sauce and serve.
Sponsored by Gefen
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