Squash Ravioli with Sage Butter

• 8 sheets fresh lasagna noodles
• Filling
• 1 md. butternut squash, baked, peeled and mashed to
• 1 1/2 cups (375 mL)
• 2 tbsp. (30) Amaretti cookies, crushed
• 1 egg, beaten
• 1-1/2 cup (375) Tre Stelle Grana Padano Parmesan Cheese, grated
• salt and pepper to taste
• Sauce
• 1/2 cup (125) butter
• 6 fresh sage leaves, thinly sliced
• Additional Tre Stelle Grana Padano Parmesan
• grated for garnish, if desired

1. Filling: In a medium bowl combine squash, crushed cookies, egg and Grana Padano Parmesan, salt and pepper, stir until completely mixed; set aside or refrigerate until ready to use.
2. Lay one lasagna noodle sheet on a lightly floured surface.
3. Drop 6 teaspoon sized spoonfuls of squash mixture in two rows along sheet.
4. Using your finger, dampen the dough around the filling with water.
5. Place a second sheet of lasagna noodle over filling sheet.
6. Seal each mound pressing the air out with your fingertips as you go.
7. Cut between the filling, making 6 ravioli and press the seal even further; set aside.
8. Repeat with remaining 6 sheets.
9. In a large pot of boiling salted water add the ravioli and cook for approximately 7 minutes or until al denteTM.
10. Sauce: Meanwhile melt the butter in a small saucepan, add the sage and cook for approximately 2 minutes; remove from heat and allow to steepTM while ravioli are cooking.
11. Remove ravioli using a slotted spoon.
12. Place on a serving platter and drizzle with sage infused butter.
13. Sprinkle with additional Grana Padano Parmesan and serve.
14. Makes 4-6 servings

lasagna noodles, filling, butternut squash, amaretti cookies, egg, parmesan cheese, salt, sauce, butter, sage, parmesan

Taken from www.foodgeeks.com/recipes/22108 (may not work)