Homemade Butternut Squash Ravioli With A Butter Cream Sage Sauce

 

I Love butternut squash ravioli so much, especially with a light cream sage sauce! I decided to make these homemade ravioli's using Fresh Lasagne Sheets filled with butternut squash and sweet potato filling. It was really easy to make. 

Butternut Squash Ravioli

1 small butternut squash, peeled and cut into chunks

1 sweet potato, peeled and cut into chunks

1 small shallot, finely chopped

1 tbsp. butter 

2 tbsp. Heavy cream

Salt & pepper

Frozen Lasagne sheet, thawed

Directions:

Making the Ravioli's:

Add Butternut Squash and Sweet Potato chunks to salted boiling water.

Boil until tender and mash-able. Approximately 15 minutes

Drain. Mash. Add butter, shallot, cream salt and pepper

Assembling the ravioli:

Take a frozen lasagne sheet and use a pizza cutter to slice the sheet into half. Divide the sheet into 3 equal squares. Add 2 tbsp. of filling into the centre of each square. Place the lasagne top over the filling. Use a pasta crimper to seal the four sides. Cut off any excess lasagne dough for a beautiful crimped squared ravioli.

Boil the noodles for approximately 4 minutes, or until the noodles float upward.

Light Butter Cream Sauce

1 shallot, chopped fine

1 1/2 cup chicken stock

1/3 cup chopped sage

3 tbsp. Butter

3 tbsp. Flour

1/3 cup heavy cream

Salt & pepper

Parmesan cheese

Prepare the Sauce:

Add butter to medium heat. Once melted, add the shallot and sage, cook for 2 minutes. Add in flour and stir constantly for 2 minutes. Add Stock. Stir until thickened. Add a bit of cream for a silkier sauce. Season with pepper and parmesan. Serve Immediately