Squash Ravioli with Sage Butter - lasagna noodles

Method

• Filling: In a medium bowl combine squash, crushed cookies, egg and Grana Padano Parmesan, salt and pepper, stir until completely mixed; set aside or refrigerate until ready to use.
• Lay one lasagna noodle sheet on a lightly floured surface.
• Drop 6 teaspoon sized spoonfuls of squash mixture in two rows along sheet.
• Using your finger, dampen the dough around the filling with water.
• Place a second sheet of lasagna noodle over filling sheet.
• Seal each mound pressing the air out with your fingertips as you go.
• Cut between the filling, making 6 ravioli and press the seal even further; set aside.
• Repeat with remaining 6 sheets.
• In a large pot of boiling salted water add the ravioli and cook for approximately 7 minutes or until al denteTM.
• Sauce: Meanwhile melt the butter in a small saucepan, add the sage and cook for approximately 2 minutes; remove from heat and allow to steepTM while ravioli are cooking.
• Remove ravioli using a slotted spoon.
• Place on a serving platter and drizzle with sage infused butter.
• Sprinkle with additional Grana Padano Parmesan and serve.
• Makes 4-6 servings