RECIPE: Butternut Squash Ravioli with Sage Butter

This dish has to be one of my favourite meals from one of my favourite restaurants and during this time it has become reality that we may not get to enjoy those luxuries for a little while. So I thought I would try and recreate this dish in the comfort of my own kitchen.

Ingredients

Ravioli

1 Small Butternut Squash (roughly 3 cups)

1 1/2 tbsp Brown Sugar

1/2 cup Parmesan Cheese

3 cloves of Garlic

1 tbsp Salt

1 pkg Wonton Wrappers (this can be replaced with fresh pasta dough)

1 Egg

Sauce (per 5 ravioli)

1/3 cup Butter

5 Sage leaves

5 Shrimp

1/4 cup Pine Nuts

1/2 tsp Lemon Juice

Parmesan Cheese (garnish)

Step 1: Peel and chop butternut squash. Boil for 15-20 mins or until soft.

Step 2: In a blender, add butternut squash, brown sugar, parmesan cheese, garlic and salt, until smooth

Step 3: Create an assembly line with wontons and filling:

1. Use a tablespoon to determine how much filling to add

2. Use a second sheet and brush wonton with egg to help seal pasta

3. Use a cookie cutter to remove excess wrapper

Step 4: Add ravioli to boiling water for 2-3 minutes, or until pasta is soft.

Step 5: In a separate pan, add butter and sage, cook on medium for 1 minute and add shrimp, cook for an extra 2 minutes.

Step 6: Add pasta to sage butter pan and throw in pine nuts. Cook for 2 minutes. Stir in lemon juice

Step 7: Plate and garnish with Parmesan cheese.