|I love butternut squash ravioli, I like them so much that they were served at our wedding. When I make them, I make a big batch and freeze them for future side dishes. The other night I made steaks and instead of making the usual brown butter sauce for the ravioli, I decided to use more of the infamous cheap spinach to spice these up a bit. Honestly, the initial idea was to make creamed spinach, but inspiration hit the minute the spinach hit the pan!|
Butternut Squash Ravioli with Spinach Cream Sauce
Butternut Squash Ravioli, recipe follows
1 tablespoon shallot, minced
1 clove garlic, minced
1 tablespoon butter
3 cups baby spinach
1 cup cream
1 cup whole milk
In a large saucepan, heat butter over medium-high heat. Add shallot and cook until softened, about 2 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add the spinach and sauté for 3 to 5 minutes. Stir in cream and milk, bring to a simmer and cook until thickened, about 5 to 7 minutes. Toss the ravioli with the sauce and serve.
Butternut Squash Ravioli
9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
In 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.
Cut the pasta into 3-inch circles. Place 2 teaspoons of the filling in the center of each pasta circle. Top with another circle and seal. 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.
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