Butternut squash ravioli

Name: Butternut squash ravioli
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/4 cup baked and pureed butternut squash; 2 tbsp butter; 1/2 cup parmesan cheese; 1/2 cup ricotta cheese; 1 1/2 tsp sage; 1 1/2 tsp thyme; pinch cinnamon; 1 1/2 tsp granulated garlic; 1 salt and pepper to taste; 1 1/2 tsp italian seasoning; 1 lb homemade pasta

kate @cook_3478240

Found this recipe when we experimented with a vegetarian Thanksgiving a few years ago. Just wonderful. When I had leftover squash I knew I had to make it again. Then I realized I had three recipes and didn't remember what I had done! Here is the official record of the recipe.

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Ingredients

45 mins

6 servings

2 1/4 cupbaked and pureed butternut squash
2 tbspbutter
1/2 cupparmesan cheese
1/2 cupricotta cheese
1 1/2 tspsage
1 1/2 tspthyme
pinchcinnamon
1 1/2 tspgranulated garlic
1salt and pepper to taste
1 1/2 tspitalian seasoning
1 lbhomemade pasta

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Steps

45 mins

1

Mix all ingredients except pasta. Chill 30 min. While you make pasta.
2

Roll out pasta into sheets. Drop teaspoon sized dollops of lovely filling onto one sheet. Cover with another pasta sheet and seal. P.s. a ravioli press like this is only $25!
3

As you make ravioli, place on a pan with cornmeal on it yo prevent the pasta from sticking. Now you can freeze or drop into boiling water for 2-3 min. And enjoy.
4

I cover these with a sun-dried tomato cream sauce. Use whatever you prefer. Killer!