Sunday, September 14, 2008
Butternut Squash Ravioli Sunday
We're kind of mixing our menus for this week and next together, because we went to Whole Foods and Costco and would rather eat the fresh stuff now and save the canned stuff for later! So, we had a really yummy meal tonight, thanks to Whole Food's Meals for Four for under $15.
Here's the recipe for this one we had tonight (it reminds me a lot of Primizie's Gnocchi with Sage Butter):
Butternut Squash Ravioli
2 TB Olive Oil
1.5-2 Cups Butternut Squash (cubed--I'd use more next time)
1 Yellow Onion (diced)
8-10 Sage Leaves
Sea Salt and Fresh Ground Pepper
1 pkg Frozen Cheese Ravioli (365 brand)
2 TB Butter
1 Cup Vegetable Broth
1/4 Cup Shredded Parmesan Cheese
Preheat oven to 400F. Toss squash, onion, and 2 chopped sage leaves in oil, salt and pepper. Transfer to a roasting pan and roast 20 min., turning once or twice, until tender. Cook ravioli according to package instructions. Melt butter in large skillet over medium heat. Fry sage leaves in one layer for 1 minute. Flip and fry until crisp, about 1 minute more. Remove from skillet to drain. Reduce heat to low, add broth and bring to simmer. Add drained pasta and butternut squash/onion mixture. Adjust seasoning, garnish with fried sage and sprinkle with cheese.