Squash Ravioli with Sage Butter



4 to 6 servings



8 sheets fresh lasagna noodles
1 md. butternut squash, baked, peeled and mashed to
1 1/2 cups (375 mL)
2 tbsp. (30) Amaretti cookies, crushed
1 egg, beaten
1-1/2 cup (375) Tre Stelle® Grana Padano Parmesan Cheese, grated
salt and pepper to taste
1/2 cup (125) butter
6 fresh sage leaves, thinly sliced
Additional Tre Stelle® Grana Padano Parmesan
grated for garnish, if desired



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”™.


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

Similar Recipes


0 Recipe Reviews