Butternut Squash Ravioli with Petite Triple Crème Brie Sauce – Marin French Cheese Co.
1. Slice the rind off of a wheel of Petite Crème, careful to leave as much of the cheese’s paste as possible. Reserve the rind. Slice the cheese into small cubes and let it come to room...
Ingredients
- 4 oz Marin French Cheese Co. Petite Crème
- 1/4 cup chopped walnuts
- 14 oz butternut squash ravioli
- 1/4 cup unsalted butter
- 12 sage leaves, plus more for garnish
- 1 large garlic clove, minced
- Kosher salt and black pepper, to taste
- Grated parmesan, for serving
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