| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 appetizer servings |
Ingredients
- 9 tablespoons butter
- 3 tablespoons minced shallots
- 1 cup roasted butternut squash puree
- Salt
- Freshly ground white pepper
- 3 tablespoons heavy cream
- 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
- Pinch nutmeg
- 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
- 12 fresh sage leaves
- 1 tablespoon finely chopped fresh parsley leaves
Instructions
- In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
- Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
- Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
- In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
- Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 536 |
| Total Fat | 38 g |
| Saturated Fat | 23 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 98 mg |
| Sodium | 651 mg |
Reviews
I made this with 4 cheese fresh ravioli . I added mixed nuts too. Excellent and easy.
We make this every year for Christmas dinner! Its amazing! The key is fresh sage for the brown butter.