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 paper-lined 9x13 sheet pan, spread the butternut squash in an even layer along with the garlic and butter. Season with salt and ground black pepper and bake until the butternut squash is tender and the milk solids in the bu



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