Mild Blue Cheese & Butternut Squash Ravioli with Walnuts & Sage
By: Dina & Bruce Miller / @The_PerksOfBeingUs
-
- Prep
- 35 mins
-
- Total
- 5 mins
-
- Serving
- 8
Ingredients
- 1 cup cooked butternut squash
- 1 wedge Treasure Cave Mild Blue Cheese
- 15 ounces ricotta
- Pinch of salt
- Fresh pepper
- Fresh pasta rolled thin
For topping:
- 1 cup walnuts
- Spray oil
- Salt and pepper
- 1 stick butter
- 6 fresh sage leaves, minced
- ¼ cup Treasure Cave Mild Crumbled Blue Cheese
Directions
- Preheat the oven to 325 degrees F (convection) or 350 degrees (standard). Spray a sheet pan with oil, add walnuts, spray again, and season with salt and pepper. Roast 8-10 minutes, then set aside.
- Bring a pot of salted water to a boil
- In a saucepan, melt butter over medium heat until it foams.
- Cook fresh pasta in boiling water for 3-5 minutes, then drain.
- Add sage to the browned butter, add pasta and mix in roasted walnuts.
- Serve with Treasure Cave Mild Crumbled Blue Cheese on top.
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