Butternut Squash Ravioli | Blue Jean Chef - Meredith Laurence
In this recipe you make your own butternut squash ravioli using fresh pasta sheets and toss them in the simplest brown butter and sage sauce.
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Ingredients
- 6 cups butternut squash (diced)
- Olive oil
- Salt
- Freshly ground black pepper
- ½ teaspoon dried rubbed sage
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg
- 1 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 2 eggs (divided)
- 1½ tablespoons fresh chopped parsley
- 1 pound fresh pasta sheets
- 8 tablespoons butter
- ¼ cup fresh sage leaves
- Grated Parmesan cheese (for serving)
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