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Delicate pasta filled with sweet roasted butternut squash, tossed in a brown butter and sage sauce with a sprinkle of parmesan.
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Peel, cube, and roast butternut squash at 200°C for 30 minutes until very tender.
Mash the roasted squash with a pinch of nutmeg, salt, and pepper.
Roll out fresh pasta dough, fill with squash mixture, and form ravioli.
Cook ravioli in salted boiling water for 3-4 minutes until they float.
Melt butter in a pan until it turns golden brown. Add sage leaves and fry until crispy.
Toss drained ravioli in the brown butter and sage.
Serve topped with grated parmesan.
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Recipe from Macro Kitchen — macro.kitchen/recipes/butternut-squash-ravioli
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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