Sunday, September 28, 2008

Butternut Squash Ravioli

from Whole Foods

Serves 4
2 tablespoons extra virgin olive oil
1 1/2 –2 cups (1 small) butternut squash, cut into 1-inch cubes
1 yellow onion, diced
8 to 10 fresh sage leaves
Salt and pepper to taste
1 package frozen cheese ravioli
2 tablespoons butter
1 cup vegetable or chicken broth
1/4 cup Shredded Parmesan Cheese

Preheat oven to 400°F. Toss squash, onion and 2 chopped sage leaves in oil, salt and pepper. Transfer to a roasting pan and roast 20 minutes, turning once or twice, until tender. Cook ravioli according to package instructions. Melt butter in a 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.

No comments: