These brown butter and sagebasted ravioli have a fall twist with a creamy pumpkin and goat cheese filling.
The squash slices are cut with a mandoline.
If you dont have one, a vegetable peeler will work too.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
verify the slices are very thin and pliable enough to wrap around the filling.
Line 2 large rimmed baking sheets with parchment paper.
Using a mandoline, slice squash into 18-inch-thick strips (at least 24 slices).
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
Arrange the slices in a single layer on the prepared baking sheets.
Roast until tender, about 10 minutes, rotating the pans from top to bottom once.
Let cool slightly, about 5 minutes.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
Place 1 cheese round on top of the pumpkin mixture.
Fold the opposite ends of the slices over the cheese to create a packet.
If needed, tuck any excess squash under the packet.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
Repeat with the remaining squash slices, pumpkin mixture and cheese rounds.
Use a slotted spoon to transfer the nuts and sage to a small bowl.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong
(-) Information is not currently available for this nutrient.
