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…