Open Ravioli With Butternut Squash And Amaretti

• 2 1/8 cups flour
• 3 eggs
• 3 egg yolks
• 1 teaspoon olive oil
• 1 tablespoon milk
• 1/2 butternut squash
• 2 tablespoons olive oil
• 7 3/4 tablespoons unsalted butter
• 10 amaretti biscuits
• 3 rosemary leaves bunchs Fresh, Removed And Chopped
• 4 sage leaves bunchs Fresh, Chopped
• 7/8 cup cream
• salt
• freshly ground black pepper

1. Cut 50g of butter in cubes and place a cube or two on top of each slice of butternut squash. Sprinkle with salt, pepper and 5 crushed amaretti biscuits. Then scatter half of the sage and all of the rosemary and bake in a 200u0b0C oven for 25-35 minutes. When done, remove from heat and set aside.
2. Cook the pasta in salted boiling water with a splash of olive oil for 1-2 minutes. Then remove pasta from the water and either add directly to the sauce or set aside while getting ready.
3. For the sauce, melt the rest of the butter (60g) in a saucepan over medium heat, add the cream, remaining chopped sage, remaining crushed amaretti, salt and pepper and heat for a few minutes. Add in the cooked pasta to re-heat for a few seconds.
4. Then put everything into your serving bowls: start with a piece of cooked pasta, followed by a piece of butternut squash and another piece of pasta, repeat as needed. Spoon some of the sauce on top and serve immediately.

flour, eggs, egg yolks, olive oil, milk, butternut squash, olive oil, unsalted butter, amaretti, rosemary, sage, cream, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Open-Ravioli-With-Butternut-Squash-and-Amaretti-1666400 (may not work)