Sweet Squash Ravioli With Sage Brown Butter Sauce Recipe

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Emeril Lagasse on Food Network


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1/2 ounces Stilton Blue Cheese, crumbled

1 ounce roasted pecans, chopped

4 tablespoons butter

2 sheets egg pasta (available from New Orleans Seafood), each sheet cut into 6 rectangles

Salt and white pepper

2 tablespoons water

12 sage leaves

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

3 garlic cloves, peeled, thinly sliced

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