Butternut Squash Ravioli Recipe
ricotta, parm, kale, sage cream, rosemary, walnuts
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Ingredients
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Pasta Dough
Filling
Sage Cream Sauce
Garnish
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually combine the flour with the eggs until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Filling
- 2
Assemble Ravioli
- 3
Fill and Shape the Ravioli
Roll out the pasta dough into thin sheets. Place small mounds of filling on one sheet, leaving space in between. Moisten the edges with water, cover with another sheet of dough, and press to seal. Cut into individual ravioli.
Sage Cream Sauce
- 4
Prepare the Sauce
In a skillet, melt butter over medium heat. Add the chopped sage and cook for 1-2 minutes. Pour in the heavy cream, and season with salt and pepper. Simmer for 5-7 minutes until it thickens slightly.
Cook Ravioli
- 5
Cook and Serve
Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float. Drain and toss in the sage cream sauce. Garnish with chopped walnuts and rosemary before serving.