Colorful cooking between Provence and New York.
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Butternut squash and sage ravioli
January 13, 2011
— butternut squash, Dinner, italian food, Parmigiano-Reggiano, pasta, ravioli, sage, sage brown butter
Our team effort dinner on Sunday night was inspired by the butternut squash wonton recipe from this month’s F&W.
We changed it around by making fresh pasta, because Lyn & her dad are a great pasta-making team, and by mixing the butternut and garlic mixture with ricotta for the filling in half of the ravioli and adjusting the seasoning accordingly.
A Kitchenaid is good for so many things!
The fresh sage from the garden also helped. We omitted the walnuts and served this with a simple sage brown butter sauce and some parmesan – delicious!
comments
That looks like heaven.
It was a crowd-pleaser!
Thanks 4 these ravioli. http://wp.me/p1fsVD-35
you’re very welcome!
1 notes
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Ingredient of the month: squash! | Saffron and Honey reblogged this and added:
[...] think that’s an incredible, refreshing use of summer and fall squashes alike. For sure, this squash and sage ravioli recipe is also worth [...]
