Ingredients
Equipment
soup pot with lid
Frying Pan
Cooking Instructions
- Mash roasted butternut squash until smooth.
- Stir in ricotta, nutmeg, salt, and pepper.
- Lay out ravioli wrappers on a clean surface.
- Spoon small amounts of filling onto each wrapper.
- Brush edges lightly with water, top with another wrapper, and seal firmly.
- Bring a large pot of salted water to a gentle boil.
- Cook ravioli for 3-4 minutes, until they float to the surface.
- While ravioli cook, heat butter or olive oil in a pan over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Transfer cooked ravioli to the pan and toss gently.
- Finish with Parmesan and herbs if using. Serve warm.
Nutrition
Notes
Use store-bought butternut squash purée to save time
Brown the butter slightly for deeper flavor
Works well with a light cream or sage sauce