Butternut Squash-Sage Ravioli, a long name, but a delight for your tastebuds! Chef Chris Shepard told Tonia's Kitchen to start with the squash. Cut it in half, and roast it in the oven, then scoop out the flesh of the squash. Now you're ready to make the filling. That includes the squash, sage butter and a blend of grana, parmesan and romano cheeses. Fill the raviolis, then prepare the sauce, a savory blend of seared butter sage leaves, and pancetta. Fry together and top with shaved grana....enjoy!
