Step 1

To make the pasta dough, combine the flour, eggs, oil and salt in a food processor and pulse until a dough is formed. Knead until smooth, about 8 minutes. Add flour as needed to keep it from being too sticky. Cover with plastic wrap and rest in the refrigerator for at least 20 minutes.

Step 2

To make the filling, add the cooked butternut squash to a bowl. Add Parmesan cheese, salt and pepper. Stir until well combined.

Step 3

Take the pasta dough from the refrigerator, cut in half. Roll each half into long strips using a pasta roller (to #4 setting) or rolling pin.

Step 4

Dusting with flour, lay the pasta sheet on the counter and cut the edges to form a perfect rectangle.

Step 5

Add about 1 tbsp of filling spaced out in a 6x3 pattern, to make 18 ravioli. Place the 2nd sheet of pasta over the top. Pat the pasta down around the filling, so there are no air bubbles. Push the edges of the pasta together with the tips of your fingers to seal it.

Step 6

Using a pasta cutter, or sharp knife, cut along the strips to form 18 separate raviolis. Push the edges of each individual ravioli together with the tips of your fingers to seal them.

Step 7

Cook in a pot of low boiling water for 3-4 minutes, until they float.

Step 8

Heat the butter in a skillet over medium heat. Add the crushed walnuts. Once the butter begins to sizzle, add the ravioli to the pan. Cook for 2-3 minutes, until the butter has slightly browned. Season to taste with salt and pepper before serving.