1 small butternut squash
250ml ricotta cheese
100ml grated parmesan cheese
½ cup butter
Handful of fresh sage
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.