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Ingredients
US|METRIC
4 SERVINGS
- 1 head garlic (top third cut off)
- virgin olive oil (Extra-, for rubbing)
- 1 lb. baking potatoes
- 2 lb. butternut squash (—peeled, seeded and cut into 2-inch pieces)
- 2 large egg yolks (at room temperature)
- 1/4 cup ricotta cheese (fresh)
- 2 Tbsp. flat leaf parsley (minced)
- kosher salt
- 1 1/4 cups all purpose flour (plus more for dusting)
- 1 stick unsalted butter
- 10 sage leaves (thinly sliced)
- 1 Tbsp. fresh thyme (finely chopped)
- Parmigiano Reggiano (shavings, for serving)
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