Cheddar Butternut Squash Ravioli in a Sage Pasta
Sailing Savor Single
Sailing Savor Single
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2 cups of roasted butternut squash leftovers and was inspired to make this fantastic pasta to use up the left overs create a yummy dinner for myself and some to freeze back for quick healthy meals for the next month or so of hectic holiday stuff.
  • Ingredients
  • Regular Pasta
  • 4 eggs 200g semolina flour
  • 200 g all purpose flour
  • 1/4 teaspoon salt
  • Sage pasta
  • 1/5 th the regular pasta dough
  • 2 cups sage leaves
  • 2 tablespoons olive oil
  • 50 g semolina flour
  • Cheddar Butternut Squash Filling
  • 2 cups leftover roasted butternut squash ( if starting from uncooked squash about 1/2 a large butternut squash roast till soft in 400 degree oven and then mash )
  • 4 oz shredded cheddar cheese
  • 1 teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt



Log in or Register to write a comment.