INGREDIENTS
6 cups
butternut squash
2 tbsp
extra virgin olive oil
1 serving
kosher salt
6 tbsp
butter
3 cloves
garlic
12 leaves
fresh sage
2 sprigs
fresh rosemary
1/4 cup
flour
2 cups
whole milk
2 cups
low sodium vegetable broth
1/4 tsp
fresh nutmeg
1 cup
fontina cheese
2 cups
skim milk ricotta
1 box
pasta sheets
1 oz
prosciutto
2 cups
provlone
20 ozs