PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
1 pasta dough
Filling
- 450 gr butternut squash
- 50 gr breadcrumbs if necessary (if the squash is too soft)
- 3 eggs
- 80gr grated 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.
