Autumn Harvest Butternut Squash Ravioli with Brown Butter Sage

"House-made butternut squash ravioli in a brown butter sage sauce, topped with shaved parmesan and toasted pecans. Served with a side of roasted garlic winter greens and a delicate cranberry reduction drizzle. Comes with a mini white chocolate peppermint truffle as a palate cleanser—a quiet, sweet ending."

Sean.Mahoney06

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6/11/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Silky house-made butternut squash ravioli bathed in a nutty brown butter sage sauce, crowned with shaved Parmesan and crunchy toasted pecans. Paired with savory roasted garlic winter greens and a vibrant cranberry reduction drizzle, this dish balances richness and freshness. Finished with a mini white chocolate peppermint truffle to cleanse the palate with a subtle, sweet note.

autumn savory vegetarian handmade seasonal elegant

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Name: Autumn Harvest Butternut Squash Ravioli with Brown Butter Sage
Yield: 4
Ingredients: 2 cups butternut squash, peeled and cubed; 1 tbsp olive oil; 1/4 cup grated Parmesan cheese; 1/4 tsp ground nutmeg; Salt and pepper, to taste; 2 cups all-purpose flour; 3 large eggs; 1 tbsp water (if needed); 6 tbsp unsalted butter; 12 fresh sage leaves; 1/4 cup toasted pecans, chopped; 1/3 cup shaved Parmesan, for topping For Roasted Garlic Winter Greens:; 1 lb mixed winter greens (kale, chard, spinach); 4 cloves garlic, roasted and minced; 1 tbsp olive oil; Salt and pepper, to taste For Cranberry Reduction:; 1/2 cup fresh cranberries; 1/4 cup sugar; 1/4 cup water; 1 tsp balsamic vinegar Mini White Chocolate Peppermint Truffle (store-bought or homemade):; 4 small white chocolate peppermint truffles

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