jar of lemons
Butternut Squash Ravioli
Sauté the shallots and butter for a few minutes, then add the minced garlic and herbs. Pour in half of the broth and the cubed squash.
Cover and simmer until the squash is tender. Transfer to a blender, adding the parmesan, salt, pepper, and remaining broth.
Blend until smooth, adding broth to thin for your desired consistency! Cook the ravioli.
Pour the sauce over the drained pasta and gently stir together.
Top with red pepper flakes, and a sprinkle of fresh thyme and enjoy!
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