Ingredients

How to make it

  • In a large saute pan, over medium heat, melt 1 TBS of butter. 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 heat and stir in 6 TBS cheese and nutmeg to taste. Cool Completely.
  • Make an egg wash by whisking 1 egg and 1 teaspoon of water and set aside in a small bowl.
  • Cut the pasta into desired shape (round or square) about 3 inches in diameter. Place 1 - 2 teaspoons of the filling in the center of pasta shape. Wet the edges with egg wash and top with the other pasta shape to seal, making sure there are no air bubbles. I work in batches because it's easier.
  • Add Ravioli to a pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Work in batches. . .
  • Remove the pasta from water and drain well, Season with salt and pepper. Set aside to make the sauce.
  • Sauce: Heat skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage. Add garlic and onion, saute until onions are translucent.
  • Add sage, wine, reduce wine to half. Add stock and stir in the cream. Season the sauce with cinnamon and nutmeg, salt and pepper to taste. Simmer the sauce to desired thickness.
  • Add the Ravioli and toss for a minute. Garnish with Parmesan Cheese.
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Roasted Winter Squash   Close

Reviews & Comments 4

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    " It was excellent "
    quaziefly ate it and said...
    Love this recipe. Thank you so much for sharing it.! Five Forks!

    J and M
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    " It was excellent "
    sunflower48386 ate it and said...
    Awesome!
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    " It was excellent "
    jimrug1 ate it and said...
    Wow!! This sounds so good. I guess I need to get out my ravioli machine. Love the sauce... High 5... Jim
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    " It was excellent "
    momo_55grandma ate it and said...
    meileen wonderful flavors and combo here love the recipe high5 post thanks
    Was this review helpful? Yes Flag

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