Ingredients Jump to Instructions ↓

  1. 2 sheets egg pasta, each sheet cut into 6 rectangles

  2. 3/4 cup butternut puree (*needs to be very tight)

  3. 1/2 ounce Stilton Blue Cheese, crumbled

  4. 1 ounce roasted pecans, chopped

  5. 2 tablespoons water

  6. 4 tablespoons butter

  7. 12 sage leaves

  8. 3 garlic cloves, peeled, thinly sliced salt and white pepper

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water to a boil. In the center of 6 pasta rectangles, place 2 tablespoons of the butternut puree. Crumble the cheese on top of the puree. Sprinkle the puree with the chopped pecans. Slightly wet the edges of the pasta with the water. Lay the other 6 pasta rectangles over the filled pasta rectangles. Gently seal each ravioli. Place the ravioli in the boiling water and cook for 3-5 minutes, or until the pasta is cooked al dente. Remove from the water and drain. Season the ravioli with salt and pepper. In a hot sauté pan, combine the butter, sage, and garlic together. Cook the sauce for about 2 minutes or until the butter starts to brown and the garlic is golden. Season with salt and pepper. Lay three of the ravioli's in a shallow pasta bowl. Spoon the brown butter over the top of each raviolis. Garnish with chives. Yield s: 2 main courses or 6 appetizer servings


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