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
- 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.
- Lay one lasagna noodle sheet on a lightly floured surface.
- Drop 6 teaspoon sized spoonfuls of squash mixture in two rows along sheet.
- Using your finger, dampen the dough around the filling with water.
- Place a second sheet of lasagna noodle over filling sheet.
- Seal each mound pressing the air out with your fingertips as you go.
- Cut between the filling, making 6 ravioli and press the seal even further; set aside.
- Repeat with remaining 6 sheets.
- In a large pot of boiling salted water add the ravioli and cook for approximately 7 minutes or until al denteTM.
- 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.
- Remove ravioli using a slotted spoon.
- Place on a serving platter and drizzle with sage infused butter.
- Sprinkle with additional Grana Padano Parmesan and serve.
- 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)