Squash Ravioli With Herbed Butter Sauce
"Here's a fun recipe that begins as an afternoon cooking project and ends as a wholesome dinnertime treat. In the kitchen, kids can take turns cutting, filling, and crimping each squash- and cheese-filled pouch. At the table, they'll be introduced to the delicious appeal of freshly made pasta. It's a simple, hands-on lesson that proves good things come in small packages...."
INGREDIENTS
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FOR THE FILLING:
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2 cups butternut squash, rind removed, cut into 1-inch cubes
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1 tablespoon milk
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1/2 cup freshly grated Parmesan, plus more for sprinkling
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1/8 teaspoon freshly grated nutmeg
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FOR THE PASTA:
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2 cups flour
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1/2 teaspoon salt
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3 large eggs
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FOR THE SAUCE:
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8 tablespoons (1 stick) butter
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12 to 16 fresh sage leaves, thinly sliced
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