Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto | Recipe Cart | Recipe Cart

Ingredients

• 4 cups cubed butternut squash (about 1 medium squash)
• 1 tablespoon extra virgin olive oil
• kosher salt and pepper
• 1 cup whole milk ricotta cheese
• 1/2 cup crumbled gorgonzola cheese (may also use goat cheese)
• 1/2 cup grated parmesan cheese
• 1 teaspoon honey
• 1 pound fresh pasta dough ((or 40 wonton wrappers))
• 4 tablespoons salted butter
• 1/2 cup fresh sage leaves, chopped
• 2 tablespoons extra virgin olive oil
• 1 cup Tuscan kale, finely chopped
• 1/4 cup toasted pumpkin seeds, finely chopped
• 2 tablespoons grated parmesan cheese
• kosher salt and crushed red pepper flakes