Tuesday, November 10, 2009

SUNDAY (but not) DINNER #7

It's not Sunday....but I thought I would share this dish with you anyway. This is an easy week-night dish because prep is minimal. I am using fresh raviolis that you can buy at your local supermarket or specialty food store.


2 lbs fresh butternut squash raviolis

1 cup pine nuts
4 TBS butter, cut in to large pieces
1/2 cup brown sugar
1 tsp salt
cracked black pepper
2 TBS fresh sage, chiffonade
4 TBS cream or 1/2 and 1/2


1. Put water on to boil.

2. Meanwhile, in large saucepan....toast pine nuts over medium heat. Reduce heat to low and add butter, brown sugar, salt, pepper, and sage. Whisk in cream right before serving.

3. Cook pasta for about 5 minutes. Careful to avoid boiling vigorously or the raviolis may tear.

4. Drain pasta and spoon sauce over top. Sprinkle with Parmesan.


kate said...

aaaaannnnd where does one purchase butternut squash?? I don't have to make it from scratch do I?

This is something that I would (and probably will) eat every single night for 8 months. It has all my favorite ingredients. YYYUUMMM!!

boisecommaidaho said...

Kate I found my butternut squash raviolis at Costco and they are scrumptious. I can't wait to try the sauce, I just put boring pesto on them last time.

tallulah said...

Boisecomma is right Kate. The Costco raviolis are faboo! You can also pick up fresh ones at Trader Joe's or a specialty food store.

kate said...

Trader Joes. Har har. I live in SPOKANE people. But there is an awesome little company out of Eugene called Rising Moon that makes it and I think I can find that at our local natural/yuppy food store.

kate said...

Woohoo! Made this last night and it was YUUUMMMYY!! Used Rising Moon's Feta/Hazlenut/Butternut Squash ravioli and I was in heaven. Thanks for the super-fast, delicious recipe!

tallulah said...

Kate-Butternut squash ravioli's with feta and hazlenuts? Oh...yum.

Salivating now....

Glad you liked the recipe!