Please Accept my Ravioli

It's been pointed out to me that I've been, well, a little absent as of late. I'm still interested, but it's complicated. It's not you, it's me. Maybe we should just be friends. Oh forget everything I've just said. I could never break up with you. I've got a long list of of perfectly good reasons why my blog has been on the back burner. If you have had a good amount of whining in your day, you may want to skip this post.

Here we go and it's not in order of importance. Jess is on a dairy, sugar, gluten and booze free diet (a.k.a. the no fun diet) that has put a dent in my love of cooking; we got a dog; the laundry keeps piling up; I had to paint my toenails; Easter; I hosted my mom's birthday; I'm always tired and I don't have Mono; I discovered Boardwalk Empire; I haven't talked to Heather in like forever; chocolate comas; I am now watching Shameless; I'm trying to start a new business; Jess was away for two weekends in a row; I still have three kids.

Really it's a wonder I get anything done. So please change your inner voice from saying "Holy cow she hasn't posted in so long" to "Gee that was worth waiting for", then we will all get along better. We don't need to break up, we can still be part time lovers. That last sentence must be read to the tune of "Part Time Lover" by Stevie Wonder.

Butternut and Apple Ravioli

1 butternut squash, roasted
2 Granny Smith apples, peeled, cored and grated
Salt and pepper to taste

3 cups of all purpose flour
5 egg yolks
1/2 tsp salt

1/4 cup olive oil
4 cloves of garlic
juice of 2 lemons
4 - 8 slices of cooked bacon, diced
fresh basil, chopped (optional)

Put flour in a bowl, beat eggs and add to bowl along with salt. Use your hands to mix and form dough. If the dough isn't smooth enough add a little water, only a teaspoon at a time. Knead the dough for about 10 minutes and then let rest covered in the bowl for 20 minutes.
Take about a golf ball size of dough from the mound. Flatten it and roll it out with as little flour as possible. Try and roll it as thin as possible. Repeat until all your dough is rolled out. Use a cookie cutter or a water glass to cut out your pasta shapes. Place a teaspoon of squash, salt and pepper, and a dab of apple in the center of half your pasta shapes.
In a separate bowl, beat an egg. With your finger, spread a little of this egg on the outside of of each filled pasta. Place the top pasta on the filled pasta and press gently but firmly on the edge to seal the ravioli.
Heat oil in pan and add garlic. Add lemon juice, bacon and salt and pepper.

Place ravioli in boiling water for 4-5 minutes before tossing in sauce. Garnish with basil and serve immediately.