Canna Butternut Squash Ravioli

Makes about 40 raviolis.

Fresh Pasta Dough

Squash Filling

Brown Canna Butter Sauce

First, prepare the Fresh Pasta Dough and Squash Filling. Next, place teaspoon-sized mounds of filling spaced one inch apart on the bottom half of the sheet of pasta. Dip your finger in water and run it around each mound of the filling. Fold over the unfilled half of the pasta sheet, taking care to cover each mound so that no air is trapped. Use the side of your hand pressed firmly between the mounds of filling to seal each one. Use a pizza cutter or pastry wheel to cut the sheet into squares or rectangles checking that each piece is well sealed. To cut round raviolis, use a cookie cutter or biscuit cutter. Place the ravioli—make sure they don’t touching one another—on baking sheets dusted with flour. Let stand one hour at room temperature, turning the pieces over occasionally before cooking. Repeat with the remaining pasta and filling. To cook the raviolis, bring a large amount of salted water to a boil. Gently drop about one-fourth of the raviolis, one at a time, into the water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 4 minutes or until tender. Using a slotted spoon, transfer raviolis to a serving platter. Serve raviolis covered with Brown Canna Butter Sauce and sprinkle with cheese.

2 cups all purpose flour

3 large eggs

1/2 teaspoon salt

1 teaspoon Cannabis-Infused Olive Oil*

Build a mound of flour on a clean counter. Make a well, or depression, in the center of the mound. Add in the eggs, salt and oil to the well. Beat the eggs lightly with a fork, drawing in some of the flour as you go, until the eggs are mixed and slightly thickened. Using the fingertips of one hand gradually incorporate the flour into the eggs and blend everything into a smooth dough. If the dough feels too dry and crumbly, add a little water as needed. If it is too sticky, add a little more flour. Use a dough scraper to lift and turn the dough if it sticks. Another method is to blend all ingredients in a food processor. Knead the dough until its satiny and very elastic, about 10 minutes, or pulse for 20 seconds then remove from the food processor and knead for 10 minutes. Divide the dough into four pieces and wrap the pieces loosely in plastic wrap. Let the dough rest at room temperature for 60 minutes before rolling it out. Cut dough into 4-inch-wide sheets

Squash Filling

1 1-pound butternut squash

2 tablespoons Cannabis-Infused Olive Oil*

1/4 teaspoon salt

1/8 teaspoon pepper

3 tablespoons Canna Butter**

1/4 cup finely shredded Parmesan cheese

1/8 teaspoon nutmeg

Preheat oven to 350 degrees. Cut squash lengthwise. Seed and peel squash, and then cut into 1-inch pieces, about 2 1/2 cups. Place squash in an 8×8 baking dish drizzled with Cannabis-Infused Olive Oil and sprinkle with salt and pepper. Toss gently to coat. Roast uncovered for 30 minutes until tender, stirring occasionally. Transfer squash to a medium bowl, mash with a fork or potato masher. Stir in Canna Butter, Parmesan cheese and nutmeg. Makes about one cup of filling.

Brown Canna Butter Sauce

1/2 cup Canna Butter**

1 clove garlic, minced

1 tablespoon cannabis

1 tablespoon basil

1 tablespoon sage

1 tablespoon oregano

1 tablespoon Italian parsley

2 tablespoon Parmesan cheese

Pepper to taste

In a medium saucepan, combine Canna Butter and garlic, cook and stir over medium heat until butter is melted. Cook for 5 minutes or until the butter is lightly browned. Remove from the heat, stir in herbs and pepper.