Butternut Squash Ravioli & Sage Butter Recipe - Great British Chefs
Esteemed chef, Andrew Mckenzie, creates a simple pasta dish by filling homemade ravioli with butternut squash and serving with a sage butter sauce
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 www.greatbritishchefs.com.
Ingredients
- 1 butternut squash, peeled and diced
- 1 black truffle, grated
- 50g of pecorino
- salt to taste
- 400g of pasta flour
- 5 egg yolks
- 5g of saffron threads
- 10g of salt
- 1 egg
- 20g of butter
- 2 sage leaves, chopped
- 15ml of lemon juice
- salt to season
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