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.
Ingredients:
- 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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