Spinach Ricotta Ravioli with Butternut Squash
Spinach & Ricotta Ravioli with Brown Butter Butternut Squash Sauce (Serves 2) 1½ cups butternut squash, chopped into ½-inch pieces 2 cloves garlic 3 tablespoons butter Salt Ground black pepper ¾ cup chicken broth (or milk) ¾ cup whole milk ricotta ½ cup frozen spinach, defrosted, drained, and squeezed ¼ cup Parmesan and/or pecorino cheese, grated, plus more for garnish 2 eggs 24 wonton wrappers ---- Bake the Butternut Squash Preheat the oven to 450 degrees. On a parchment pap