To make the filling, add the cooked butternut squash to a bowl. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated. You can make the dough and keep it, tightly wrapped, in the refrigerator for 2-3 days before you roll and shape it. The ravioli is a little on the chewy side, but the filling . In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. While butter is browning, add ravioli to boiling water, stirring gently so they don't stick together. The tomatoes cook down and release liquid which adds to the sauce. Would love your thoughts, please comment. I find that most of your meal plans are useful for not wasting ingredients. The formed ravioli need to be boiled before tossing them with sauce. Please read my. Roast until tender, about 35 minutes. Hi, I'm Nicole! It did NOT let me down! }/*-->