Partially peel both squashes
Shred the squashes in long strips
Puree the Campari tomatoes in a food processor
Using a nylon sieve, separate the pulp and the liquid (See Notes)
Place the all purpose flour into a mixing bowl and add the tomato liquid little by little.
Keep kneading the dough as you add the tomato puree
Knead well and make a ball
Wrap the dough bowl in a plastic wrap and set aside for 20 minutes
In a small frying pan, add the oil and allow it to warm
Add the shredded squash to the oil and stir
Add the salt and pepper.
Once the squash starts to brown a little, turn of the heat and allow it to cool
Take the dough and cut it into 4 equal parts. See notes
Roll the dough making liberal use of all purpose flour to roll the dough
Make the thickness to be about 2" high and allow the dough dry slightly
Cut out about 2 inch squares
Add the squash filling about 1/3 of the way from the edge of the left side
Take the right side of the Tomato Ravioli and fold it over the stuffing
Use a fork to seal the edges of the ravioli
Do the same until you run out of filling
Set the filled tomato ravioli aside for about 15 minutes
In a small pan, bring about 3 cups of water to almost a boil
While water is boiling, take a tray and line it with paper napkins.
Add the filled raviolis slowly and allow them to rise
When they rise, use a strainer to remove them from the water
Place the raviolis in the tray with the napkin
Allow them to cool
In a small frying pan, add the butter and allow it to melt over medium heat
Add the ravioli and a little water.
Stir fry the tomato ravioli for a few minutes but do not over cook it