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Ingredients
US|METRIC
6 SERVINGS
- 4 lb. butternut squash (enough to yield 1 cup puree)
- 2 Tbsp. olive oil
- 1 bunch fresh thyme
- 2 russet potatoes (medium)
- kosher salt
- 2 Tbsp. ricotta cheese
- 2 large eggs (beaten)
- 1/2 tsp. ground nutmeg (freshly)
- 1 3/4 cups flour (plus more for dusting)
- 1/2 cup butter
- 1 bunch fresh sage
- Parmesan cheese (for garnishing, optional)
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