Butternut Squash Ravioli With Sage Butter

Ingredients

  • sage leaves
  • 12
  • sage leaves
  • 12
  • (square)
  • wonton wrapper
  • fresh flat-leaf parsley
  • + 24 more ingredients
    • minced
    • 1 tablespoon
    • fresh flat-leaf parsley
    • minced
    • 1 tablespoon
    • parmesan cheese
    • grated
    • ½ cup
    • parmesan cheese
    • grated
    • ½ cup
    • butter
    • 3 tablespoons
    • butter
    • 3 tablespoons
    • salt & freshly ground black pepper
    • extra virgin olive oil
    • 2 tablespoons
    • extra virgin olive oil
    • 2 tablespoons
    • butternut squash, halved and seeded
    • 1 (1 ½ lb)
    • butternut squash, halved and seeded
    • 1 (1 ½ lb)

1 Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smo...

View full recipe at SpringPad

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