Ingredients:

• 1 lb fresh pasta;
• 1 butternut squash;
• 1 large pear, peeled, cored, and diced small;
• 1/4 teaspoon chili powder;
• 1/4 cup parmesan cheese, grated;
• 1/4 cup pecans, toasted and roughly chopped;
• 4 tablespoons Butter, unsalted;
• 2 teaspoons fresh rosemary, chopped fine;
• Pinch salt

Method: Leave the pasta in whole sheets. To make the filling –- Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash flesh side down on a cookie sheet lined with aluminum foil. Roast the squash until the flesh is easily pierced with a fork (about 45 minutes). Let cool slightly and scoop out the flesh. Place the cooked squash into a large fry pan and cook over medium heat. Cook for about 10 minutes to dry out the squash. Remove from heat and place in a large bowl. To the squash, add the cheese, chili powder, and diced pear. Mix well and add salt to taste. Follow the directions for making ravioli. Cook the ravioli for 4-5 minutes in salted boiling water.