Butternut Squash Ravioli with Sage

Butternut Squash Ravioli with Sage
Photo by Charles Schiller


  • 9 tablespoons unsalted butter
  • Salt and pepper
  • 1 teaspoon finely chopped sage plus 2 Tbsp. thinly sliced leaves and 8 whole leaves
  • 1/3 cup finely chopped shallot
  • ¼ cup plus 4 Tbsp. Parmesan
  • ¼ cup ricotta
  • 4 slices pancetta, chopped
  • + 3 more ingredients
    • 1 1-lb. butternut squash
    • 48 wonton skins
    • Pinch of nutmeg

1. Preheat oven to 450°F. Halve squash and remove seeds. Season with salt and pepper and place, flesh side down, on a baking sheet. Bake until tender and a knife comes out easily, about 40 minutes. Use a spoon to scoop out flesh; puree in a food processor or blender until smooth. 2. Melt 1 Tbsp. ...

View full recipe at My Recipes


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