Butternut Squash & Ricotta Ravioli with Brown Butter Sauce
Butternut Squash & Ricotta Ravioli with Brown Butter Sauce – Easy yet gourmet, perfect for impressing guests! [160 characters]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at new.milk.org.
Cooking tools:
- Piping bag
- Cookie cutter
- Blender
- Silicone baking mat
- Microplane
- Pastry brush
- Baking dish
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Pot
- Skillet
- Colander
- Spoon
- Mixing bowl
- Measuring spoon
Ingredients
- 1 medium butternut squash
- 4 store-bought pasta sheets
- 1 cup Ontario ricotta cheese
- ¾ cup Parmesan cheese
- 1 lemon
- ¼ cup water
- 1 egg (beaten with 2 tsp of water to make an egg wash)
- 2 tbsp extra virgin olive oil
- 4 tbsp Ontario salted butter
- ¼ cup pine nuts, crushed (optional: toast pine nuts before crushing)
- Salt
- pepper
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