Squash Ravioli with Sage Butter

  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)

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