Butternut Ravioli with Butter Sauce
Butternut Squash Ravioli with Butter Sauce Recipe
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This scrumptious, oven roasted recipe for squash ravioli, comes smothered in a decadent browned butter sauce! Best butternut squash sealed in fresh pasta, with sage spiced butter, and Italian cheese. Extremely simple and quick cooking as well for this squash ravioli recipe.
Prep Time: 15 mins |
Ingredients
9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves
Directions
Step 1:n a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
Step 2:Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
Step 3:In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
Step 4:Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate.
Acorn N Pasta Soup
Acorn Squash N Pasta Soup
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The scrumptious taste of acorn squash, spiced just right, really makes this soup stand out. Cooked in one pot, stove top, we added a hint of carrot and onion, to complement the squash beautifully. And just wait until you try the topping!Prep Time: 15 mins Cook Time: 20-25 mins Servings: 4-6 Main Ingredient: Squash, Pasta Difficulty Level: 2 |
Ingredients
8 oz Acine di Pepe OR Small Shells, uncooked
2 md Acorn squash, about 1 1/2 lb each, split, peeled, seeded, and quartered
2 tb Margarine
1 lg Onion, chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium Vegetable broth, 13oz.
TOPPING
1 c Non-fat sour cream
1 tb Sugar
Directions
Step 1:Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
Step 2:Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done.
Step 3:Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.
Image Source: Merelymel13