Squash Ravioli with Sage Butter

Instructions

Filling:

In a medium bowl combine squash, crushed cookies, egg and Grana Padano Parmesan, salt and pepper, stir until completely mixed; set aside or refrigerate until ready to use.



Lay one lasagna noodle sheet on a lightly floured surface. Drop 6 teaspoon sized spoonfuls of squash mixture in two rows along sheet. Using your finger, dampen the dough around the filling with water. Place a second sheet of lasagna noodle over filling sheet. Seal each mound pressing the air out with your fingertips as you go. Cut between the filling, making 6 ravioli and press the seal

even further; set aside. Repeat with remaining 6 sheets.



In a large pot of boiling salted water add the ravioli and cook for approximately 7 minutes or until “˜al dente”™.



Sauce:

Meanwhile melt the butter in a small saucepan, add the sage and cook for approximately 2 minutes; remove from

heat and allow to “˜steep”™ while ravioli are cooking. Remove ravioli using a slotted spoon. Place on a serving platter

and drizzle with sage infused butter. Sprinkle with additional Grana Padano Parmesan and serve.



Makes 4-6 servings

Author's Comments

This recipe was provided by Tre Stelle

For more inspiring recipes visit www.trestelle.ca

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