Yield: Yields 40 to 50 ravioli
Servings: 4 as a main course; 6 to 8 as a first course
Roasting the squash brings out its sweetness in these ethereal made-from-scratch ravioli. A simple butter sauce lets the flavors of the filling shine, with a touch of nuttiness and crunch from toasted hazelnuts.
Make Ahead Tips
The dough can be refrigerated, wrapped in plastic, for up to 2 days before rolling and shaping the ravioli.
The filling can be refrigerated, covered, for up to 2 days.
The uncooked ravioli can be frozen for up to a month: freeze them uncovered on their tray until rock hard, then transfer to zip-top bags and return to the freezer. There’s no need to thaw them before cooking.
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great recipe..not difficult to make and completely delicious! I used fresh thyme instead of sage..it didn't seem to take away from the recipe.
Oh man! I've never made pasta before in my life. I did this tonight for a party of 6 and it was just killer. I put 7 on the plate and served it with the butter sauce recipe because I didn't have any hazelnuts. The combination of roasted butternut squash, sage, garlic, and parmesan(couldn't find the recommended cheese)was out of this would. This is a definite keeper.
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