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Sausage-Butternut Squash Ravioli with Sage-Ricotta Bruschetta
PUBLIX31Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 shallots (finely chopped)
- 6 cloves garlic (fresh, finely chopped)
- 1 Tbsp. fresh sage (finely chopped)
- 1 lb. italian chicken sausage (mild)
- 3 cups reduced sodium chicken broth (or stock)
- 10 oz. pasta (frozen, or fresh cheese ravioli)
- 4 cups butternut squash (fresh, or frozen prediced)
- 2 Tbsp. butter (garlic-herb)
- 3 cups baby spinach (fresh)
- 1/4 cup grated Parmesan cheese
- 8 oz. baguette (Bakery, sliced)
- 1/4 cup olive oil
- 6 leaves fresh sage
- 1 cup pasta sauce (chunky roasted-garlic)
- 3/4 cup whole milk ricotta cheese
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 6 cloves garlic (fresh)
- 1 Tbsp. sage leaves (fresh)
- 3 cups fresh spinach
- 10 oz. pasta (frozen, or fresh cheese ravioli)
- 2 Tbsp. butter (garlic-herb)
- 1/4 cup grated Parmesan cheese
- 1 lb. italian chicken sausage (mild)
- 4 cups butternut squash (prediced)
- 3 cups reduced sodium chicken broth (or stock)
- 2 shallots
- 8 oz. baguette (Bakery)
- 1 cup pasta sauce (chunky roasted garlic)
- 6 sage leaves (large)
- 3/4 cup whole milk ricotta cheese
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