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Butternut Squash Ravioli in a Red Pepper Cream Sauce

Taylor Stinson
  • 50 minutes
  • Serves 4

INGREDIENTS

2

red peppers

1

package store bought fresh lasagne sheets

2 tbsp

olive oil (divided)

1/2 cup

chopped butternut squash

1 cup

chicken or vegetable broth

1/2

red onion (chopped)

1

shallot (minced)

2 cloves

garlic (minced)

1 cup

mixed mushrooms

1 tbsp

dry white wine (optional)

1 tsp

salt

1/2 tsp

pepper

1 cup

kale (chopped)

1 tsp

lemon juice

3 tbsp

Parmesan cheese

1 tbsp

fresh basil

1 tbsp

olive oil

4 tbsp

butter

1 clove

garlic (minced)

1/2 cup

cream

1/4 cup

milk

1 tsp

flour

2 tbsp

Parmesan cheese

2

small red peppers (roasted)

1/2 tsp

salt

1/4 tsp

pepper