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Ravioli 18

Ravioli 18 is built on Salt, Fresh Grated Parmesan Cheese, and Butter. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 3/4 cup
• 3 tbsp
• 3 tbsp
• 1 tsp

Method (preview)

1. 1

   Bake squash until tender (about 45 minutes) in a 400 degree oven with 1" water in the bottom of the baking pan.

2. 2

   After it is baked, cool the squash for 5 minutes and then scoop out of the shell and mash thoroughly with other filling ingredients.

3. 3

   Bring an enormous pot of (salted) water to boil.

4. 4

   When at a full rolling boil, use a spatula to drop no more than 10 ravioli at a time into the water.

5. 5

   They should rise immediately to the surface

6. 6

   Cook in batches for 3 min only and remove to a warm plate.

7. 7

   Meanwhile, melt the butter over very low heat until just bubbling, but do not let it brown.

8. 8

   Mince up fresh sage and add with some salt.

9. 9

   Pour the butter sauce over the ravioli when you serve.

10. 10

    Serve with a piquant salad of romaine, avocado, red onion rings and slices of navel orange w/sweet and sour vinaigrette.