Kabocha Squash Ravioli in Lemon Butter Caper Sauce

 

If you peel, chop and cook down a great kabocha squash, just a little butter, nutmeg and maple sugar, some water so it doesn't burn. Let it go for an hour or so stirring often until a thick paste. 

Then roll out dough and make ravioli with that. Cover in a sauce of butter, lemon, egg and capers. As simple as it can get. Just exquisite. 

I'm told this is one of my signature dishes. I've been doing it for about 30 years. It's so labor intensive that I don't do it often and every time I try to do a quicker or easier version, it just doesn't work. 

So it must all be done by hand.