Butternut Squash ravioli with a Sage Butter Sauce!!!

You guys might remember that I took a pasta making course a while ago. I finally have some time make some at home. I already had the dough premade the night before. But here is the recipe for the filling.

Butternut Squash filling Ingredients:



1 Butternut Squash
2 TBL Olive Oil
1 tsp Kosher Salt
1/2 tsp Black Pepper
10 Ginger Snap Cookies
2 Large Eggs (lightly beaten)
1/2 Cup grated Parmesan Cheese
1/4 tsp Nutmeg

Preheat oven to 375 degrees.

Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Cover Cut Side with Olive Oil, Salt & Pepper to Taste. Place squash halves, cut side down, in a baking dish just large enough to hold them. Roast 40 to 50 minutes until tender. Remove from oven and let cool.



Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Process until smooth. Place processed Squash into a cheesecloth, & wring out as much liquid as possible.

Pulse Ginger Snap Cookies in Processor until course, but not sandy. Add back Dry Squash Pulp, Nutmeg & Eggs. Pulse 2-3 times. Add Grated Cheese and process until smooth. Taste and adjust seasoning if necessary.

Form and Shape the ravioli - Then boil to cook

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Sage Butter Sauce:

8 Oz Unsalted Butter
1 Shallot, Sliced
8 O Reserved Pasta Water
1/3 cup -grated Parmesan Cheese

Fresh Sage
Season Salt & Pepper & add Parsley, to taste

Over med-low heat, gently melt Butter. Add desired Herbs & remove from heat. As soon as Pasta is draining in colander, add in ½ to 1 whole cup of Pasta Water to melted butter & Swirl to combine.

Add your Cooked Pasta to Sauce. Dust Pasta with Grated Italian Cheese of choice. Serve immediately.

I also blanched some tomatos, removed the skins and served with sauce.