Squash Ravioli with Sage Butter

1. 1

   Filling: In a medium bowl combine squash, crushed cookies, egg and Grana Padano Parmesan, salt and pepper, stir until completely mixed; set aside or refrigerate until ready to use.

2. 2

   Lay one lasagna noodle sheet on a lightly floured surface.

3. 3

   Drop 6 teaspoon sized spoonfuls of squash mixture in two rows along sheet.

4. 4

   Using your finger, dampen the dough around the filling with water.

5. 5

   Place a second sheet of lasagna noodle over filling sheet.

6. 6

   Seal each mound pressing the air out with your fingertips as you go.

7. 7

   Cut between the filling, making 6 ravioli and press the seal even further; set aside.

8. 8

   Repeat with remaining 6 sheets.

9. 9

   In a large pot of boiling salted water add the ravioli and cook for approximately 7 minutes or until al denteTM.

10. 10

    Sauce: Meanwhile melt the butter in a small saucepan, add the sage and cook for approximately 2 minutes; remove from heat and allow to steepTM while ravioli are cooking.

11. 11

    Remove ravioli using a slotted spoon.

12. 12

    Place on a serving platter and drizzle with sage infused butter.

13. 13

    Sprinkle with additional Grana Padano Parmesan and serve.

* Per serving · 4 servings · Values may vary.