Butternut Squash Ravioli In Maple-Cream Sauce

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Poor Girl Gourmet


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3- 3 1/2 cup Italian "00" flour

6-7 large eggs

1 tsp salt

1 tbsp olive oil

2 lb squash, cubed and roasted

1/2 cup fresh ricotta

1/3 cup grated Pecorino Romano

1 tbsp thyme

pepper to taste

4 tbsp butter

1 large shallot, diced

2 cup light cream

2 tbsp maple syrup

1 tsp thyme

salt and pepper

1 x slice of bacon per person being served, cooked to desired crispness

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