Creamy Butternut Squash Ravioli
Creamy Butternut Squash Ravioli
A few friends and I were chatting about the changing weather and how it affects our eating patterns. We’re still experiencing some pretty warm temperatures this week, but it will turn soon, ready or not. You know it’s fall when the squash start to appear in the grocery stores. I love all the winter squash varieties: spaghetti, butternut, acorn, pumpkin. Get to know your winter squash and more great recipes here at Epicurious.
Winter squash are higher in complex carbohydrates versus summer squash, but oh so more rich in vitamin A because of their orange color and that means beta-carotene. We’re trying to prevent cancer, improve our immunity, and improve protein metabolism. Vitamin A does all of that and more. See my post here.
I love this creamy butternut squash sauce over fresh ravioli. Because the butternut is so subtle, it blends well with the bitter/salt of the crispy sage leaves, nutmeg, garlic and onion. Don’t be afraid to add a little more flavor than you think. Top with generous amounts of Parmesan cheese since you’ve cut so much fat by using fat-free half and half.
- Creamy Butternut Squash Ravioli
- 2 Tbsp olive oil
- 8 sage leaves
- 12 ounces fresh ravioli (Rana or Buitani brands are good)
- 1 Tbsp butter
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and diced (Costco sells diced butternut squash!)
- 1 1/2 cups vegetable broth
- 1 cup fat-free half and half
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- Heat oil in medium skillet placed over medium high heat. Add sage leaves and cook for 30 seconds or until slightly browned. Remove, season with salt and let cool on paper towel. Chop 6 leaves and set aside.
- Cook ravioli according to package directions. Drain and keep warm.
- Add butter to same skillet and melt over medium high heat. Add onions and garlic. Cook and stir until soft and translucent. Add diced butternut squash and vegetable broth. Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes or until squash is soft and tender.
- Transfer squash to container of food processor or blender fitted with metal blade. Cover and process until smooth. Return to skillet.
- Add fat-free half and half, nutmeg, chopped sage leaves, salt and pepper to taste. Stir to combine.
- Pour over ravioli and garnish with whole sage leaves, Parmesan cheese and a dash of nutmeg.