Butternut Squash Ravioli with Crispy Sage Brown Butter


  • ¾ cup butternut squash puree (*needs to be very tight)
  • 1-ounce mascarpone cheese
  • Salt and freshly ground white pepper
  • 2 sheets fresh egg pasta, each sheet cut into 6 rectangles
  • 1-ounce roasted pecans, chopped
  • 8 tablespoons butter
  • 12 to 16 fresh sage leaves
  • + 1 more ingredients
    • 1/3 cup freshly grated Parmigiano-Reggiano

1. Bring a pot of salted water to a boil. In a mixing bowl, combine the butternut puree with the mascarpone cheese and season, to taste, with salt and white pepper. In the center of 6 pasta rectangles, place 2 tablespoons of the butternut puree mixture. Sprinkle with the chopped pecans. Slightly ...

View full recipe at SpringPad


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