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Pacific Northwest Series Artisan Recipe

Ravioli is such a versatile dish. It can be served as either a light appetizer or a heavier main dish. This recipe is the lighter version and just absolutely delicious. The classic sage browned butter sauce is nutty and aromatic, and a perfect compliment to the sweetness of the squash. It's fairly easy to prepare, serve it with the Benton-Lane Pinot Gris and enjoy!

Roasted Butternut Squash Ravioli 

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Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Ingredients:
• 9 Tbsp butter, divided
• 3 Tbsp minced shallots
• 1 cup roasted butternut squash purée
• salt
• freshly ground white pepper
• 3 Tbsp heavy cream
• 3 Tbsp grated Parmigiano-Reggiano cheese, plus 2 ounces
• pinch nutmeg
• 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
• 12 fresh sage leaves
• 1 Tbsp finely chopped fresh parsley leaves

Preparation:
Bring a large pot of water to boil. In a large sauté pan, over medium heat, melt 1 Tbsp of the butter. Add the shallots and sauté for 1 minute. Add the squash purée and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and white pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 Tbsp cheese and nutmeg, to taste. Season with salt and white pepper. Cool completely.
 
Cut the pasta ribbons into 3-inch squares. Place 2 tsp of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and white pepper. In a large sauté pan, melt the remaining 8 Tbsp of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle a bit of the 2 ounces of cheese over each plate and garnish with parsley.

Serves 4.

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