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

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