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Butternut Squash Ravioli

Deb Attinella
  • 2018 minutes
  • Serves

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