BUTTERNUT SQUASH SAGE AND ROSEMARY STUFFED PECAN ENCRUSTED RAVIOLI'S

facebook share image   twitter share image   pinterest share image   E-Mail share image



BUTTERNUT SQUASH SAGE AND ROSEMARY STUFFED PECAN ENCRUSTED RAVIOLI'S image

Yield 20 pieces

Number Of Ingredients 12

Fresh lasagna pasta
1 med Roasted butternut squash, brushed with butter, salt and fresh ground white pepper
1/2 cup Roast Chestnuts
3 T minced Sage
2 T Minced Rosemary
1/2 C milk
2 Cloves roasted Garlic
1/3 C cream cheese
1 egg
2 C finely minced Pecans in food processor
extra flour for dusting
salt and pepper to taste

Steps:

  • Roast Squash and Chestnuts and Pecans. Puree squash and chestnuts and herbs, mix in milk that has been warmed and galic Chop up pecans in food processor Cut and stuff pasta with squash filling Bring water to boil and cook for 2 minutes Roll in pecans and bake for 15 minutes Top with fried sage

There are no comments yet!