~RECIPE Tortelli di Zucca, or Squash Ravioli~

[SUPREMEBEEYATCH]

During this time prepare the pasta,*I buy already made Tortelli cuts time* by making a mound of the flour and semolina on your work surface. Scoop a depression in the center of the mound, crack the eggs into it, add the milk, and then mix the ingredients to obtain a firm dough that you will want to knead quite well, for 10-15 minutes or more. When you are ready to make the pasta, roll the dough out dime-thin (about 1 mm) and cut it into 4-inch (10 cm) squares. Put about an inch-diameter (2.5 cm; a little more than a tablespoon) ball of filling in the middle of each square and fold the squares over the filling, tamping down along the edges to make them stick. While you're making the tortelli, bring abundant water to a boil, and then salt it. Cook the tortelli for a few minutes, (one usually figures until they rise to the surface, though I prefer to taste one to make sure the dough is cooked; it should be al dente) and then remove them with a strainer, since they're delicate and would break if you poured the pot into a colander to drain them. Put them in a serving dish, sprinkling them with melted butter and grated cheese as you go, and serve!