Sumptuous Vegetarian Italian Dinner – A Culinary Symphony of Flavors!

Allergens

Dairy, Tree Nuts

Ingredients

• 1. 12 oz fresh fettuccine pasta 2. 4 cups spinach and ricotta stuffed ravioli 3. 1 large butternut squash 4. 6 tablespoons unsalted butter 5. 1/4 cup fresh sage leaves, chopped 6. 1 cup walnuts, coarsely chopped 7. 1/2 cup vegetarian Parmesan cheese, grated 8. 1/4 teaspoon ground nutmeg 9. Salt and pepper, to taste 10. Olive oil, for drizzling

Instructions

1. Preheat oven to 375°F (190°C).
2. Peel, seed, and cube the butternut squash. Toss in olive oil, salt, and pepper. Roast for 25 30 minutes until tender. Set aside.
3. In a large pot, cook fettuccine pasta according to package instructions. Drain and set aside.
4. Prepare the ravioli according to package instructions. Drain and set aside.
5. In a large pan, melt butter over medium heat. Add chopped sage leaves and cook until fragrant, about 1 2 minutes.
6. In a blender or food processor, blend roasted butternut squash, cooked sage butter, walnuts, Parmesan cheese, nutmeg, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
7. Toss the cooked fettuccine in the butternut squash sauce.
8. To plate, start with a bed of pasta, top with ravioli, and drizzle with additional sauce. Garnish with fresh sage leaves and extra Parmesan cheese.

Chef’s Insight

This vegetarian Italian dinner is not only a feast for the stomach but also an aromatic experience that will captivate your senses. The blend of sage and nutmeg in the sauce complements the earthy flavors of the butternut squash and walnuts, while the ravioli adds a delightful touch of creaminess.

Notes

Feel free to use other types of pasta or stuffing for the ravioli. - Add a side salad or garlic bread to complete the meal.