delicious! the cayenne pepper doesn't really do much in terms of heat or flavor, so i either add a big pinch of it or a big pinch of crushed red pepper flakes. didn't do the sage butter sauce, but rather just tossed in butter and topped with freshly grated parmesan. also i hate wasting egg whites so i added a little bit of water to it and beat that to make a "glue" to seal the raviolis. they come out delicate and subtle, with a comforting butternut squash taste. SO good. will definitely make again and again.
oh, also this recipe made a lot so i froze a bunch (laid out on a baking sheet to freeze then threw them all in a bag) and cooked about 3 min, until the raviolis floated to the top.
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delicious! the cayenne pepper doesn't really do much in terms of heat or flavor, so i either...