BUTTERNUT SQUASH FILLING: Preheat oven to 375 degrees. Toss the squash cubes with a tablespoon of olive oil and little salt and arrange in a single layer on a baking sheet. Roast for 30 to 40 minutes, tossing every 10 minutes or so for even browning. When squash in nice and tender, remove from the oven and transfer to the bowl of a food processor or blender.

Meanwhile, heat a 12 inch skillet over medium heat. Add 1 tablespoon of butter and remaining tablespoon of olive oil. Add leeks and cook until soft and light in color, about 6 minutes. Add garlic, sage and rosemary and cook another 2 to 3 minutes. Transfer mixture to food processor.

Add remaining butter, salt and pepper and heavy cream. Puree until smooth. Add lemon juice. Taste and adjust seasonings if needed. Allow to cool completely while preparing the pasta. 430 mg phe total, .83 mg/gm

Prepare Cook for Love Fresh Pasta as directed

RAVIOLI: If you have a ravioli press, this moves much quicker. (Nor Pro is a good one – just spray with cooking spray to prevent sticking). You simply lay the sheet of pasta on the ravioli maker, push down with the press, add 8 gm of the filling (about 1 rounded teaspoon), lay another sheet on top and roll with a rolling pin. The ravioli are perfectly shaped and professional looking. If you do not have a press, use a pizza wheel or pasta bike (cool gadget for crackers as well – search amazon), or even a sharp knife to cut sheets into long rectangles measuring four inches across. Place small balls of filling (8 gm, or about one rounded teaspoon each) in a line one inch from the bottom of the pasta sheet. Leave one and one-quarter inches between each ball of filling. Fold over the top of the pasta and line it up with the bottom edge. Seal bottom and the two open sides with your finger. Use fluted pastry wheel to cut along the two sides and bottom of the sealed pasta sheet. Run pastry wheel between balls of filling to cut out the ravioli.

Repeat with remaining pasta.

Freeze what you are not cooking tonight.

Bring 4 quarts water to boil in a large stockpot. Add salt and pasta. Cook until doubled edges are al dente, 3 to 4 minutes. With a slotted spoon, transfer ravioli to bowl or plate; add sauce. Serve immediately.