If there ever was a dish that you wanted to emulate Fall, as well impress your guests to the hilt…make this for them. It’s a long title, but I thought this one up in my head when I saw the beautiful New Jersey Fall foliage this past weekend. The Loon flipped for this one.Get a pot of salted water boiling and then drop the chopped squash in. Let it boil for 30 minutes. Drain and then cool. Place in food processor and pulse until pureed. While the squash is cooling, make the mushroom mixture. Chop the mushrooms. Then melt the butter, add the shallot and garlic and cook until tender. Then add the mushrooms. Cook until tender, about 5 minutes. Add to food processor and add the goat cheese, truffle oil, and parsley. Pulse 5 or 6 times. Salt and pepper to taste. Set aside. Now, to make the pasta…this is the really fun part! In a small bowl, add the 2 eggs, oil and salt, and gently mix. In your food processor, add the pureed squash and then the egg mixture. Pulse until mixed. Add the semolina flour. Run machine for about 30 seconds then scrape down the sides. Run again for about a minute, or until a ball form. The ball will be a little sticky. Put flour on your hands and cover the ball. Place on a cutting board. Divide into 4ths, and cover each with plastic wrap. Take the first 1/4 of dough, and flatten to a disc. Add plenty of flour beneath it and above it as you go through the process of making the pasta. Follow you pasta machine instructions for rolling out the pasta. Fill with mushroom filling with a ravioli cutter. Freeze the raviolis for at least 20 minutes. Brown Butter Sage Sauce While cooking the raviolis, make the brown butter sage sauce. Melt the butter and until lightly brown. Remove from heat. Add the sage and lemon juice. Add the grated cheese. Add about 4 tablespoons of pasta water. Drain the pasta. Place in dish and cover with sauce. Recipe Butternut squash infused ravioli stuffed with wild mushrooms, shallots and goat cheese in a brown butter sage sauce. Make the Pasta 3 cups of chopped butternut squash (1 ½ to 2 cups pureed) 2 large eggs 1 egg yolk 1 tablespoon of olive oil ¼ teaspoon of salt 3 ½ cups of semolina flour Additional all-purpose flour for handling Peel and dice the squash, discarding seeds and strings, and boil the pieces in lightly salted water for about a half hour. Drain the pieces well, blend them, and should the paste be too liquid, heat it again, stirring briskly, until it has thickened. In a small bowl, add eggs, oil and salt. Mix gently. Place the cooled squash puree in the bowl of a food processor. Add the egg mixture, and pulse to combine. Add the flour. Turn the processor on for 30 seconds. Take off lid and scrape sides down with a spatula. Process again for about a minute, or until a ball forms. Flour your hands, and remove from the processor. It will be slightly wet to the touch. Gently rub in enough flour on the surface so you can easily shape into a ball. Dived dough into quarters and cover each with plastic wrap. Form the 1 quarter in a disk, and roll the pasta, following pasta machine directions. Place one pasta sheet on the counter. Place a mound of the filling (recipe below) every 2 inches. In a small bowl, add 1 egg and 3 tablespoons of water. Mix well. With a small brush, brush the egg/water mixture around each mound. Place a 2nd pasta sheet of the mounds. Using a ravioli cutter (you can find these at William Sonoma), cut you’re your stuffed past After you make the filling, bring a large pot of salted water to a boil. Before assembly, boil the finished raviolis for about 3 minutes. Remove from water with slotted spoon. Don’t throw out the pasta water! Wild Mushroom Filling Ingredients 2 tablespoons butter 1 shallot, chopped 2 garlic cloves, chopped 1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped 8 ounces goat cheese 2 tablespoon of white or black truffle oil 1/4 cup fresh flat-leaf parsley, chopped Salt and pepper, to taste Directions In a large sauté pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again. Brown Butter Sage Sauce: Ingredients 4 tablespoons butter 8 sage leaves 1/2 lemon, juiced 2 tablespoons white truffle oil (optional) 1/4 cup fresh, grated Parmigiano-Reggiano While you cook t the ravioli, melt the butter in a large sauté pan and continue cooking until golden brown color (about 3 to 4 minutes). Add sage leaves and remove from heat. Add lemon juice and truffle oil…set aside. Drain the pasta, but leaving some cooking water, and gently pour into sauté pan and return to heat. Add the cheese and mix. Assembly: Place 4 cooked raviolis in a bowl. Ladle sauce over the pasta. Serve immediately.