Vegan Fried Butternut Squash Ravioli

1. Preheat oven to 400 degrees F. Bake squash, skin side down, for 55 minutes or until soft. Remove from oven and let cool completely.
2. In mixing bowl or work surface, pile semolina into mound and make well in middle. Pour water into well and slowly incorporate semolina into water using fingers in a circular motion. Once rough dough has formed, use hands to knead dough until smooth and elastic, about 10 minutes. Cover with damp kitchen cloth and set aside for 20 minutes.
3. Into bowl, scoop cooled squash and add remaining filling ingredients; stir until well combined.
4. In small bowl, mix together flour, water, salt and pepper and set aside. In another small bowl mix together bread crumbs and oregano.
5. In pot, preheat oil to 375 degrees F. (Note: Use enough oil for ravioli to fully submerge without touching bottom of pot.)
6. Slice pasta dough into 4 equal pieces. Lightly flour each side and use pasta machine or rolling pin to make about 15-inches long and 1/8-inch thick. Scoop about 2 Tbsp. filling about 2 finger-widths apart in a line onto pasta sheet. Roll out another piece of pasta dough to same length, width and thickness and place over top of first sheet. Repeat until all dough used and there are about 22 raviolis.
7. Using fingers, press out all air around pillows of filling. Use knife to slice ravioli into squares.
8. Put ravioli, one by one, into flour/water mixture, allowing excess to drip off. Place each ravioli into bread crumb mixture to coat.
9. Fry for 2 minutes or until golden-brown. Serve with warm marinara sauce.

Notes:

1. If bread crumbs are too large, pulse in food processor or blender for finer texture.