Saturday, December 8, 2012
Ravioli with Roasted Squash and Sage Brown Butter
This week-end, I'm sharing a recipe that I fell in love with a while back. The original recipe is from Redbook and calls for 4-cheese ravioli. Personally, I prefer meat ravioli, but that's really up to you!
Pasta is über-comforting, and this recipe is filled with good stuff.
Enjoy!
Ravioli with Roasted Squash and Sage Brown Butter
Serves: 6
Prep Time: 20 min
Cook Time: 35 min
Oven Temp: 475
Ingredients
1 1/2 pound(s) butternut squash, peeled and diced into into 1/2-inch pieces
1 tablespoon(s) olive oil
30 (about 2 1/2 pounds) frozen jumbo 4-cheese ravioli
1 stick(s) unsalted butter
1/3 onion, minced
24 small whole sage leaves
1/2 cup(s) grated Parmesan cheese
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
Directions
Heat oven to 475 degrees F. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.
Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3 to 5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.
While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.
To serve, arrange 5 ravioli on each plate and top with roasted squash and Parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.
Original recipe: http://www.redbookmag.com/recipefinder/ravioli-squash-sage-butter-pasta-recipe
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