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Squash and Spinach Ravioli in Creamy Sauce

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There was no particular inspiration for this dish.



  • 5 large fresh sage leaves
  • 3/4 cup butternut squash purée
  • 2 handfuls spinach
  • 1/2 teaspoon corn starch
  • salt to taste


  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 white flour, plus extra flour


  • 1 tablespoon butter
  • 2 tablespoon pinenuts
  • 1/4 cup whole milk
  • salt
  • 3 teaspoons Parmesan cheese, chopped or grated


Wash and chop the spinach, then wilt it in a hot frying pan. Set it aside.

Make the dough by combining the ingredients and kneading until the dough is not sticky but also not dry. The amount of flour required will depend on the size of the egg. Set the dough aside.

Put a pot of water on the heat so that it will come to a boil.

Next prepare the pinenuts. Melt the butter in a small saucepan and add the pinenuts. Cook over low heat until the nuts are just beginning to turn brown. Sprinkle with a bit of salt and set them aside.

Resume preparing the filling. Drain the spinach if necessary. Chop the sage leaves and add them to the spinach, along with the butternut squash purée. Season to taste with salt. Mix in the corn starch.

To prepare the ravioli, take marble-sized pieces of the dough and roll them out with as much flour as needed. You should get 18-20 pieces. Fill each round with a generous 1/2 teaspoon of filling and pinch closed.

When the water is boiling, add a little salt. Put the ravioli in the water one at a time, to prevent sticking. They are done when they float, after about 3-5 minutes. Drain the ravioli and return them to the hot pan, and return the pan to the heat at medium. Pour in the milk and add 2/3 of the Parmesan. Stir constantly, but gently, until the milk has reduced into a thick, creamy sauce.

Serve the ravioli sprinkled with the pinenuts and any butter left in the pan, and with the remaining Parmesan.

Serves 2-3.



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