Monday, February 28, 2011

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

This is the dish that made me want to make homemade ravioli. I used the pasta dough recipe I published earlier this month to create roasted butternut squash ravioli (recipe by Emeril Lagasse).

One butternut squash was enough for a double batch of the ravioli filling, so you can make a huge batch and freeze the leftover. The ravioli are delicious without any sauce, but the browned butter sage sauce give the meal a sweet touch. Now that I've made browned butter once (and have discovered how easy it is to do), I want to add this to more dishes!

No comments:

Post a Comment