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Butternut Squash Ravioli with Brown Butter and Pecans

Williams Sonoma
  • 40 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash

1 tbsp

Sage, fresh leaves

4

Egg

1 tbsp

Lemon juice, fresh

2 cups

All-purpose flour

1/2 tsp

Cinnamon, ground

1/2 tsp

Cloves, ground

1/2 tsp

Pepper, freshly ground

3 1/2 tsp

Salt

1 tsp

Olive oil, extra-virgin

1/4 cup

Pecans

8 tbsp

Butter, unsalted

1/2 cup

Finely shredded gruyère cheese