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Roasted Butternut Squash Ravioli With A Sage Brown Butter Sauce Recipe

6 faves
Nutrition per serving    (USDA % daily values)
CAL
410
FAT
115%
CHOL
49%
SOD
41%

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Ingredients for 4 servings

1 cup roasted butternut squash puree

3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces

1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick

Freshly ground white pepper

1 tablespoon finely chopped fresh parsley leaves

3 tablespoons heavy cream

12 fresh sage leaves

3 tablespoons minced shallots

9 tablespoons butter

salt

Pinch nutmeg

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