Courtesy of Ian Kipp, Ella

For those of you with a standing mixer and pasta maker, this should be a breeze. For others, attempt by hand at your own risk! —Editor

Serves 4-6

For the stuffing:
2 to 3 summer squash, any combination will
work, diced
Olive oil
Kosher salt and freshly ground black pepper,
to taste
Dried herbs (optional)
1 teaspoon crushed red pepper flakes
1 cup good quality ricotta cheese
½ cup mascarpone cheese
2 cups blanched spinach, completely drained
and roughly chopped
½ cup sundried tomatoes, roughly chopped
1 tablespoon honey
Zest and juice of 1 lemon, reserve juice for
dressing the ravioli
1 tablespoon apple cider vinegar
½ cup walnuts, toasted and roughly chopped

Preheat oven to 375 degrees. On a baking sheet, lightly toss the squash with olive oil, salt, pepper and dried herbs, if desired, and roast until golden brown tips appear on edges of squash. Remove from oven and allow to cool completely. Combine the cooled squash with the rest of the stuffing ingredients and season to taste. Reserve until ready to assemble the raviolis.

For the Pasta:
4 cups all-purpose flour
2 cups semolina flour
8 large eggs
1 tablespoon extra virgin olive oil
1 tablespoon kosher salt
1 cup water
1 or 2 eggs, beaten in a small bowl (for sealing
ravioli)

Combine ingredients in a standing mixer fitted with a dough hook until thoroughly combined, adding water slowly until dough is slightly moist. Remove from mixer and knead by hand for three minutes. Cover dough loosely with plastic wrap and let rest for 30 minutes. Shape the dough into small fist-size portions and, using a pasta maker, roll out the dough until it reaches the desired thickness, usually No. 6 or No. 7 on most machines. The rolled dough should be roughly 4 inches, and as long as you prefer to work with. Cut the dough into four-inch squares. Place the ravioli stuffing on one sheet of dough, and place another sheet on top of the stuffing. Seal the ravioli by dipping your forefinger into the beaten egg and running it around the edges of each ravioli, making sure to remove all of the air from between the two pieces of dough.

Cut the ravioli into individual portions, and crimp the edges with the tines of a fork to create a rustic, handmade appearance.

For the Dish:
Fresh Spinach
Extra virgin olive oil
Reserved lemon juice
Salt and pepper
Aged balsamic vinegar

Bring a pot of salted water to a boil, and add ravioli. Cook on a slow boil for about 4 minutes, or until the raviolis float to the surface. Remove from water, drain and place in a shallow bowl. Garnish with spinach tossed with olive oil, lemon juice, salt and pepper. Finish the ravioli with a drizzle of aged balsamic vinegar (Kipp prefers a reasonably-priced 12 year), and extra virgin olive oil.