Butternut squash ravioli
Suggested material offered in store
Ingredients
Basic pasta recipe
3 cups semolina
4 eggs (extra large)
2 tablespoon olive oil
50 ml water or more depend of the size of eggs
Filling
450 gr butternut squash
50 gr breadcrumbs if necessary (if the squash is too soft)
3 eggs
80gr Parmesan
40 gr amaretti
Salt and pepper
Sauce
200 gr butter
8 sage leaves
Preparation
Preheat the oven at 350F
Cut and bake squash in oven for 40 minutes.
Cream squash in a food processor.
Add cheese, eggs, salt and a lot of pepper because the squash is very sweet.
Add breadcrumbs if necessary.
Crush amaretti and add to mixture.
Assemble the ravioli
Cook for 3-4 minutes in boiling water.
Melt the butter with the sage leaves in a baking dish.
Drain the ravioli, place in the sauce and sprinkle with parmesan cheese.
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