If using Wonton Wrappers, instead of making the ravioli dough. Simply brush the edges of the wonton wrapper with the egg wash, put 1 - 2 teaspoons of the filling on the wrapper, fold the wrapper over to seal and cook the same as the ravioli.
If making the ravioli dough from scratch:Mix all the pasta dough ingredients together in the bowl of the stand mixer. Knead the dough on medium-low until you have a smooth dough. About 2 minutes. Let the dough rest for 60 minutes
Mix all the squash-cheese filling ingredients together and set aside.
Divide the dough into 6 pieces and cover to keep from drying out. Then roll out each piece of dough using the pasta roller attachment until the desired thickness and length are achieved. You can also roll the dough by hand. I use a KitchenAid pasta roller. I start on the #1 setting and stop on the #6 setting. You want a rectangle of pasta that is at least 5 by 13 inches. Use the leftover pieces of dough by gathering them together and rerolling them.
Spray the metal ravioli mold with some cooking spray and place a sheet of pasta dough over the mold.
Place the plastic mold over the dough and press it gently down into the metal frame to form the pockets. Remove the plastic mold.
Fill each ravioli pocket with 1 tbsp three-cheese filling mixture. Brush egg washes on all four sides of the pockets.
Place one sheet of rolled pasta on top of the filled pockets and seal with a rolling pin. The metal frame will partially cut the ravioli apart when you roll the rolling pin over the filled pockets.
Invert the metal ravioli frame over and remove. Use a pasta cutter with a scalloped edge to cut the ravioli apart. Save the scraps as they will be enough to make about 12 more ravioli.
Place the ravioli on parchment paper on a baking sheet. The ravioli can be cooked and eaten now or refrigerated in a covered single layer for 3 days.
Cook the pasta in 4 quarts of boiling water until the desired doneness. Cook 5 - 6 minutes for fresh pasta or 7 - 8 minutes for frozen pasta.
Drain into a colander and run under cool water briefly to stop the cooking process.
Serve with Sage browned butter, 6 pieces of bacon fried until crispy and crumbled on top of the ravioli, and 1/2 cup chopped sun-dried tomatoes. Click here for a video on how to make browned butter. Ravioli can be frozen and stored in the freezer in a vacuum bag for 1 year or in a ziplock bag for 3-4 weeks. This recipe yields about 48 ravioli.