Butternut squash and sage ravioli

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!