Sweet Squash Ravioli with Sage Brown Butter Sauce

1. 1

   Bring a pot of salted water to a boil.

2. 2

   In the center of 6 pasta rectangles, place 2 tablespoons of the butternut puree.

3. 3

   Crumble the cheese on top of the puree.

4. 4

   Sprinkle the puree with the chopped pecans.

5. 5

   Slightly wet the edges of the pasta with the water.

6. 6

   Lay the other 6 pasta rectangles over the filled pasta rectangles.

7. 7

   Gently seal each ravioli.

8. 8

   Place the ravioli in the boiling water and cook for 3 to 5 minutes, or until the pasta is cooked al dente.

9. 9

   Remove from the water and drain.

10. 10

    Season the ravioli with salt and pepper.

11. 11

    In a hot saute pan, combine the butter, sage, and garlic together.

12. 12

    Cook the sauce for about 2 minutes or until the butter starts to brown and the garlic is golden.

13. 13

    Season with salt and pepper.

14. 14

    Lay three of the ravioli's in a shallow pasta bowl.

15. 15

    Spoon the brown butter over the top of each raviolis.

16. 16

    Garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.