Heat the olive oil and add onions, saute until soft.

Add bacon and rosemary to onions and continue to saute on medium heat until bacon is cooked.

Combine onion mixture and pureed acorn squash in a bowl.

Place one tablespoon of mixture on a ravioli sheet. Use a finger dipped in water to wet the edges of the sheet, place a second sheet on top and seal the edges together.

Place formed raviolis on a baking sheet lined with parchment paper.

Combine egg and paprika.

Use a pastry brush to paint a thin coat of egg on top of each ravioli.

Ravioli can be stored in the refrigerator on the baking sheet until cooking time (up to 2 hours).

To cook the ravioli boil water and salt lightly.

Lower each ravioli into the water. Remove each ravioli as it begins to float.

Serve with the sauce of your choice, butter and sage is great as is a cream sauce or a red sauce.