Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. To make pasta, measure flour into a medium bowl.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. To make pasta, measure flour into a medium bowl.
2. Make a well and add eggs #1.
3. Stir together until incorporated and dough is stiff.
4. Generously flour a large cutting board and turn out dough onto it. Knead, adding additional flour until it is thick and smooth. Dough will not get overworked.
5. Divide dough in half. Allow dough to rest while you assemble filling.
6. In a medium bowl stir together ricotta, mozzarella, Parmesan #1, eggs #2, parsley, nutmeg, salt #1, and pepper #1.
7. On a generously floured surface, roll out both halves of pasta dough until quite thin.
8. Trim with a pizza cutter or sharp knife to shape dough into an even rectangle.
9. Without cutting all the way through, carefully draw lines on the dough to indicate where you will cut ravioli into squares.
10. Place a tablespoon of filing into each square.
11. Create an egg wash by whisking together eggs #3 with water.
12. Brush the egg wash around the filling using your finger or a small brush.
13. Carefully lay the second rectangle of dough on top of the ravioli.
14. Press down the seems with your finger and then cut using a pizza cutter or sharp knife. Press each ravioli with a fork around the edges to create the final seal.
15. Boil a large pot of salted water.
16. Cook ravioli 2-3 at a time until they float (about 5-7 minutes). Remove with a slotted spoon. Reserve up to one cup of cooking water.
17. Meanwhile, heat olive oil in a skillet.
18. Sautee squash and onions until tender (5-7 minutes).
19. Add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly.
20. Stir in chicken and mix until heated through.
21. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan #2, salt #2, pepper #2 , and enough reserved cooking water to make sauce smooth and creamy.
22. Sprinkle with chives and serve.