This dish was inspired by Bobby Flay's Butternut Squash ravioli, but of course, I did not follow the recipe exactly. I am no sheep! With my budget, the hazelnuts had to go, and I added plenty of cheese (can never have too much!) and herbs that I thought would fit. The brown butter sauce, even though it sounded delicious, had to go as well. I just can't bring myself to put two whole sticks of butter in a pan. FAT!
Making ravioli at home was a lot more work than I anticipated! After making the filling, I had to wrap each ravioli individually gahhhh
Eventually, I had a giant pile of yummy ravioli- dropped 'em in boiling water and then sauteed for a little crunch on the outside. Topped with some parm' and a couple of sage leaves for fun, and violà!
