WHAT SAUCE GOES WITH BUTTERNUT SQUASH RAVIOLI RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
• Remove squash with a slotted spoon and place in a blender, blend until smooth.
• Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
• Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
• Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
• Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
• Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
• Serve with additional parmesan cheese on the side if desired.

Steps:

• Preheat the oven to 400F.
• Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
• Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
• Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.
• Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
• Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.
• Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.
• Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.
• Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.
• Gently toss raviolis with the butter until warm, 1 to 2 minutes.
• Top with black pepper and serve with additional Pecorino Romano, if desired.