Butternut Squash Ravioli with Sage Butter Sauce


  • Freshly ground pepper
  • ½ cup crushed gingersnaps (about 8 cookies)
  • ½ teaspoon salt
  • 1 (2-pound) butternut squash
  • 2 tablespoons milk
  • 1 (12-ounce) package won ton wrappers
  • 2 tablespoons butter, softened
  • + 2 more ingredients
    • Sage Butter Sauce
    • 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided

Stir together gingersnaps and milk in a medium bowl. Let stand until cookies are softened (about 10 minutes).

Cut squash in half lengthwise; remove seeds. Line a baking sheet with aluminum foil. Coat foil with cooking spray. Place squash, cut side down, on foil. Bake, uncovered, at 400° ...

View full recipe at My Recipes


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