BUTTERNUT SQUASH RAVIOLI IN A BROWNED SAGE BUTTER SAUCE (LAST SUPPER)

Heat Sage butter in a skillet until melted.

Add diced onion and garlic, sweat for about 1 minute.

Add butternut squash puree, cook for another 2 to 3 minutes.

Season with salt and pepper, mix well.

Stir in heavy cream, cook for another 2 to 3 minutes.

Turn off the flame, mix in Marone cheese and a dash of nutmeg, let cool.

Roll out fresh pasta dough.

Add a generous amount of salt to a pot of water and bring to a boil.

Whisk an egg to make egg wash.

Use a biscuit cutter to cut out circles in the dough.

Place a small spoonful of cooled butternut squash mixture in the center of one dough circle.

Brush the edges of the dough circle with egg wash.

Place another dough circle on top, press firmly to seal the ravioli.

Melt the remaining sage butter in another sauté pan.

Add the ravioli to the boiling water, cook for 1 to 2 minutes until they float to the top.

Ladle the cooked ravioli directly into the melted butter.

Turn off the heat and coat the pasta in the butter sauce, let sit for 1 minute.

Chop parsley for garnish.

Place the pasta in a serving dish, sprinkle with salt and pepper, and grate Parmesan cheese on top.

Garnish with fresh parsley.

Equipment Needed

Spice Level:

Allergens