Butternut Squash Ravioli
1 Bag Raviolis
8 Tbs Unsalted Butter (1 cube)
6 each Fresh Sage Leaves
½ Cup Chicken Stock
3 Tbs Toasted Walnuts
½ Cup Butternut Squash (diced and blanched)
1 Pinch Salt and Pepper
2 Tbs Parmesan Cheese (grated)
Drop the raviolis into boiling water. Three minutes after the ravioli is in the water. Place butter and sage leaves in a large sauté’ pan or skillet, on a high flame. When the butter turns brown, move the pan off of the flame and add the chicken. Add the toasted walnuts and the blanched dice butternut squash, salt/pepper to taste and return to the flame. Test the middle of the ravioli for doneness by touching the filling, making sure that it is soft. Pull the ravioli out of the water and add to the pan. Remove from the flame and toss in the parmesan cheese. Plate immediately and garnish with Parmesan.
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