Cut butternut squash into chunks with skin removed.
Coat with salt, pepper and olive oil. Roast squash at 350F for 45 minutes or until the squash is soft all the way through.
Add cooked squash into a mixing bowl and mash with a potato masher. Add 1 cup ricotta cheese in with the squash. Season with salt and pepper, Cumin and nutmeg. Add parmesan cheese and mix together.
Separate 1 egg add the yolk to the mixing bowl.
Dollop filling onto Beat the Wheat gluten free pasta sheets and make a desired size ravioli. Brush egg around filling on the pasta sheet. Place another sheet on top and pinch together.
Bring a pot of water to a boil, place ravioli in the water let cook 2-3 minutes.
In a sauce pan add butter on medium-high heat, add sage and cook until butter starts to brown.
Place ravioli in a bowl and spoon sauce on top of ravioli. Season with Salt and pepper.
Online Delivery - Due to production scheduling and increased demand, we can no longer guarantee orders to be delivered the same week they are placed. However, we are working to get orders out in a timely manner. If you are concerned about an orders delivery time, please reach out to us at firstname.lastname@example.org
Beat the wheat store in Bracebridge - Our pop-up shoppe is located inside The Muskoka Natural Food Market. Please contact them at 705-645-5471 if you require to reserve items for pick-up. Please allow 24 hours' once you have placed your order to allow them ample time to collect your order.