How to Make Fresh Spinach Pasta & Butternut Squash Ravioli Gelson's

Ingredients

• 5 oz fresh spinach
• 2 cups Anna Napoletana Tipo “00” flour, well-packed
• 2 whole eggs
• 6 egg yolks
• 1 tsp salt
• 1 ½ tsp extra-virgin olive oil
• 1 small butternut squash
• Olive oil
• Salt, to taste
• Black pepper, to taste
• ½ cup whole milk ricotta
• ⅓ cup panko bread crumbs
• 2 tsp fresh oregano, chopped
• 1 Tbsp fresh parsley, chopped
• 1 tsp lemon juice
• 1 egg
• Gelson’s Alfredo sauce, to taste
• Parmesan, shaved, to taste