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.

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!