Butternut Squash Cheese Ravioli With Browned Butter Sage Pesto Recipe

Ingredients For Butternut Squash Cheese Ravioli With Browned Butter Sage Pesto Recipe

• 4 cup cubed butternut squash
• 1 tablespoon extra virgin olive oil
• kosher salt and pepper
• 1 cup whole milk ricotta cheese
• 0.5 cup crumbled gorgonzola cheese
• 0.5 cup grated parmesan cheese
• 1 teaspoon honey
• 1 pound fresh pasta dough
• 4 tablespoon salted butter
• 0.5 cup fresh sage leaves, chopped
• 2 tablespoon extra virgin olive oil
• 1 cup Tuscan kale, finely chopped
• 0.25 cup toasted pumpkin seeds, finely chopped
• 2 tablespoon grated parmesan cheese
• flakes kosher salt and crushed red pepper