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Butternut Squash Ravioli with Brown Butter and Pecans
WILLIAMS-SONOMA17Ingredients
15Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 2 1/2 lb. seeds
- 1 butternut squash
- 1 tsp. extra-virgin olive oil
- 1 egg (lightly beaten)
- 1/2 cup gruyère cheese (finely shredded)
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. freshly ground pepper
- 3 eggs
- 1/2 tsp. salt
- 2 1/4 cups all-purpose flour
- 2 tsp. salt
- 8 Tbsp. unsalted butter
- 1/4 cup chopped pecans (coarsely)
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. sage leaves (fresh, for garnish, optional)
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