INGREDIENTS
Ravioli:
About one lb butternut squash
1/2 cup
grated parmesan cheese
Salt and Pepper
nutmeg
Dough:
2 1/4 cups
flour
3
eggs
2
tbls water
Sauce:
1 1/2
tbls butter
1/4 cup
chopped pecans
2
tbls finely chopped shallots
5
large leaves fresh sage chopped
3/4 cup
dry white wine
2/3 cup
whipping cream