Butternut Squash Ravioli

Ingredients

• 1 package Cappello’s Lasagna Sheets, thawed if frozen
• 1/2 cup canned organic butternut squash
• 3 tablespoons grated Parmesan cheese 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper 1/8 teaspoon turmeric
• 1/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 cup chicken bone broth
• 1 tablespoon ghee
• 2 tablespoons chopped pecans
• Optional: fresh sage, microgreens

Instructions

• In a medium bowl, combine butternut squash, Parmesan, salt, pepper, turmeric, and thyme. Stir well
• Cut each lasagna sheet into three equal squares and brush with water to dampen.
• Spoon 2 teaspoons of the butternut squash mixture into the center of half of the lasagna sheet squares. Top with a second square and press down gently on edges to seal. Use a 3-inch ravioli stamp to cut and seal ravioli, or alternatively, use a fork to crimp the edges of each ravioli.
• Place ravioli into a large saucepan of boiling, salted water, and cook for 2 minutes. Drain and set aside.
• Place bone broth and ghee in a small skillet. Bring to a boil. Add pecans then ravioli, tossing to coat. Garnish with fresh sage leaves and microgreens, as desired.