Cougaroli

Ravioli:

1. Place 6 cups flour in a bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, and form a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. In a bowl, combine the filling ingredients. Cover and reserve until ready to use.
3. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. Place teaspoonful of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
4. Bring a large pot of salted water to a boil. Add ravioli. Gentle simmer; for 1-2 minutes or until ravioli float to the top and are tender. Drain.

For Sauce:

1. Heat the butter in a pan until melted.
2. Add the flour and stir until smooth.
3. Slowly add milk and stir until smooth.
4. Add nutmeg, salt and pepper. Stir in cheese and basil, cook until melted.

For Stir-Fry Veggies:

1. Heat the oil in a pan add garlic, onion and ginger. Cook until translucent.
2. Add bell peppers, butternut squash, carrots, parsnip. Cook until tender.
3. Add zucchini and cauliflower. Cook until tender.
4. Add parsley, salt and pepper.

Place ravioli in a plate spoon sauce and stir-fry vegetables over ravioli. Add parmesan cheese (optional).