In the kitchen today, we welcome Chef Jamie Welsh from Coast Guard House, making Butternut Squash Ravioli. They are served in a brown butter sauce with asparagus and baby carrots.
- 1 pound Butternut squash, peeled and roasted
- 1/4 cup whole milk ricotta
- 1 egg
- 1/4 cup parmesan cheese
- Ground nutmeg, salt and pepper to taste
- Fresh Pasta Sheets
- Egg Yolk for Egg Wash
Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.