Sweet Squash Ravioli with Sage Brown Butter Sauce

Total Time:
1 hr 10 min
Prep:
45 min
Cook:
25 min

Yield:
Yield: 2 main courses or 6 app

Ingredients
  • 2 sheets egg pasta (available from New Orleans Seafood), each sheet cut into 6 rectangles
  • 3/4 cup butternut puree (*needs to be very tight)
  • 1/2 ounces Stilton Blue Cheese, crumbled
  • 1 ounce roasted pecans, chopped
  • 2 tablespoons water
  • 4 tablespoons butter
  • 12 sage leaves
  • 3 garlic cloves, peeled, thinly sliced
  • Salt and white pepper
Directions

Bring a pot of salted water to a boil. In the center of 6 pasta rectangles, place 2 tablespoons of the butternut puree. Crumble the cheese on top of the puree. Sprinkle the puree with the chopped pecans. Slightly wet the edges of the pasta with the water. Lay the other 6 pasta rectangles over the filled pasta rectangles. Gently seal each ravioli. Place the ravioli in the boiling water and cook for 3 to 5 minutes, or until the pasta is cooked al dente. Remove from the water and drain. Season the ravioli with salt and pepper. In a hot saute pan, combine the butter, sage, and garlic together. Cook the sauce for about 2 minutes or until the butter starts to brown and the garlic is golden. Season with salt and pepper. Lay three of the ravioli's in a shallow pasta bowl. Spoon the brown butter over the top of each raviolis. Garnish with chives.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Squash-Shiitake Stuffing

    Recipe courtesy of Food Network Kitchen