Squash Ravioli with Sage and Walnut Butter
	            
butternut squash
smooth ricotta cheese
grated Parmesan cheese
salt
white pepper
nutmeg
butter
thinly sliced shallots
fresh sage leaves
coarsely chopped walnuts
pepper
flour
salt
eggs

Ingredients

  • 6 cm) space between one another. Cover with second pasta sheet; gently press around each mound of filling to seal and eliminate air pockets. Cut between mounds into squares with pastry wheel. Repeat with remaining pasta.
  • 4 minutes Add sage leaves
  • 30 seconds Add walnuts
  • 2 minutes Season with pepper and remaining salt

Instructions

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