Butternut Squash Ravioli with Pear Sauce

1/2 cup butternut squash, diced small1/2 cup delicata squash, diced small 1/4 cup mascarpone cheese 1 can coconut milk salt, to taste white pepper, to taste 1/2 teaspoon nutmeg, grated fresh pasta or wonton skins (see note below) 1 egg, beaten 2 cups fresh pear juice 1/4 cup Calvados (apple brandy) 2 tablespoons butter, chilled splash good quality apple cider vinegar

Pasta: 3 cups all purpose flour 1 tablespoon salt 3 eggs 1 egg yolk 1 tablespoon extra virgin olive oil

Prepare Pasta: Combine dry ingredients in mixer. Combine eggs, egg yolk, olive oil, and mix well. Add egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and kneed by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets. Set aside.

Mix squash together into a 1 quart saucepan, cover with coconut milk. Season with salt and pepper. Cook over low heat until squash is tender, about 15 minutes. Drain off coconut milk and let cool. Add mascarpone cheese and nutmeg to squash and mix together. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.

Boil ravioli in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Reduce pear juice and Calvados in a medium saucepan until it becomes thick and syrupy, with about a 1/4 cup remaining. Slowly whisk in one cube of butter at a time. After butter is incorporated, place ravioli into sauce to coat. Serve immediately.

Note: You can use Wonton skins instead of making fresh pasta.  You will brush the edges of the skins with the egg then fill with the filling and top with another wonton skin