- 1 medium sized butternut squash cut into 1” strips
- 1 cup chicken stock
- 6 sheets of fresh lasagna pasta
- 1/2 cup toasted hazelnuts
- 2 tablespoons butter
- 1 egg, beaten
- 1 teaspoon dried sage
- 1 teaspoon thyme
- 6 fresh sage leaves
- chopped green onions for garnish (optional)
- olive oil
- salt & pepper
Pre-heat the oven to 400 degrees, place squash on a cookie sheet and drizzle with a little olive oil then season with salt, pepper, thyme and sage. Bake for 25 minutes or until the squash is tender. With the back of a knife scrape the roasted flesh off of the skin, discard skin. Blend the squash with the chicken stock then pass through a sieve and reheat on a stove at a low/medium heat for 15 minutes stirring occasionally.
Cut the lasagna sheets in half, place a scoop (about 1 tablespoon) of the squash in the center of a sheet, paint the parameter of the pasta with egg, top with the other half of the sheet then carefully press the edges sealing the ravioli.
In a large skillet at medium/high heat, cook the ravioli no more than 2 at a time in olive oil. Brown each side then add a little water to the bottom of the pan and cover for 2 minutes.
In a small pan cook the butter at a high heat. Just before the butter turns brown add the fresh sage leaves and remove from heat once the leaves turn slightly crispy.
Serve the raviolis with a dollop of squash, drizzle with a little brown butter and sage (the leave a edible and delicious) and finish it off with a sprinkle of hazelnuts and green onion.
You can make delicious soup with the squash leftovers by adding a little cream.