1 cup cooked butternut squash (strained in cheesecloth overnight in the fridge)
1/4 cup ricotta cheese (strained in cheesecloth overnight in the fridge)
1/4 cup freshly grated Romano cheese, plus more for garnish
1/4 cup mascarpone
Salt/Pepper, to taste
Egg wash (1 whole egg whisked with 2 Tablespoons milk)
6 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons chopped sage leaves
2 Tablespoons chopped parsley
2 teaspoons fresh thyme leaves
1/3 cup pecans, toasted and chopped
Instructions:
Mix butternut squash, ricotta, Romano cheese, mascarpone and salt/pepper to taste. Mix until combined and creamy.
Separate dough into 2 equal sections and roll out into a very thin sheets.
Place 1 sheet on workspace and brush with egg wash.
Top with desired size dollops of butternut squash filling.
Place 2nd sheet on top and press/seal around dollops, removing all air bubbles.
Cut out ravioli's.
Bring a large pot of salted water to a boil and add ravioli's. Cook for 4-5 minutes, or until done and remove from water and serve immediately with sauce of choice, if desired.
While ravioli cooks, make butter sauce by melting butter in skillet large enough to hold the finished pasta. Add the garlic, sage, parsley & thyme and cook over medium heat until the butter is lightly browned and has a nutty aroma.
Turn off heat and add cooked ravioli and pecans to the skillet.
Toss to combine and serve immediately. Garnish with more Romano cheese if desired.
Nutrition Info Per Serving: Calories 493 Total Fat 35 g Cholesterol 167 mg Sodium 418 mg Potassium 258 mg Total Carbohydrate 34 g Dietary Fiber 4 g Sugars 1 g Protein 15 g