Butternut Squash Cheese Ravioli with Browned Butter Sage Pesto | Recipe Cart
Fresh pasta dough (or wonton wrappers) filled with pureed roasted butternut squash, 3 cheeses, and served with a delicious pesto that's sure to become a favorit
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Cooking tools:
- Food processor
- Rolling pin
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Spoon
- Spatula
- Pastry brush
- Serving bowl
Ingredients
- 4 cups cubed butternut squash (about 1 medium squash)
- 1 tablespoon extra virgin olive oil
- kosher salt
- 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
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