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Butternut Squash Ravioli With White Wine Sauce

Gene Gerrard
  • 65 minutes
  • Serves 4 to 6

INGREDIENTS

1

Butternut squash, medium

2 tbsp

Sage, fresh

3 tbsp

Shallots

1

Egg, large

1/2 cup

Chicken broth

1 tbsp

Lemon juice, fresh

1

Black pepper

1

Flour

1 pinch

Nutmeg

1

Salt

1 tbsp

Olive oil

1/2 cup

Hazelnuts

1

package Wonton wrappers

6 tbsp

Butter, unsalted

11 tbsp

Heavy cream

4 tbsp

Parmesan, grated

1/2 cup

White wine, dry