Ravioli

Ravioli dough
Mix the flour, salt and olive oil.
Beat the eggs and then slowly incorporate into the flour with a fork.
Once the mixture comes together, knead the dough by hand until smooth and firm.
Wrap the dough in cling film and refrigerate for at least 3 hours.

Filling
Preheat your oven to 200°C.
Cut the peeled butternut squash into 1.5 cm cubes and
Arrange these on a baking sheet lined with greaseproof paper.
Sprinkle with salt, thyme leaves and 2 to 3 tablespoons of olive oil.
Bake for 30 minutes.
Once the butternut squash is cooked, leave the cubes to cool
Before pouring into a salad bowl. Add the capocollo and combine with an immersion blender or food processor.
Finely slice the burrata and add to the mixture.
Season with salt and pepper, then place in the fridge.

Preparing the ravioli
Cut the ravioli dough into 4 pieces.
Roll the pieces out thinly in the shape of a long rectangle, ideally using a pasta maker.
Spoon the filling into a pastry bag and pipe circles of filling in a line onto one sheet of dough, spaced around 5 cm apart.
Cover with another sheet of dough, press down firmly to release any air from between the two pieces of dough and press the edges together to seal.
You can then cut out your ravioli. Repeat this process until you have used up all the dough and stuffing.
Arrange your ravioli on a lightly floured baking sheet and refrigerate for 15 minutes.