They hold exactly zero delicious, mind-blowing foods of days gone by floating around in the memory bank of their brains, and in its place sits logical information and other “important” things of the boring, wise brain. These large round ravioli with a house-made artisan look feature a sweet-savory butternut squash, ricotta and Parmesan filling wrapped in our colorful confetti.
It’s squash season! Welcome to our first squash recipe of fall 2016.įall – aka squash season – is the time of year I start saying things to Bjork like: remember when we went to that restaurant 7 years ago and I ordered the butternut squash ravioli with brown butter sauce and sage? and remember how light and delicate the pasta was? and how sweet the squash was, and how it perfectly complimented the salty butter sauce with those earthy fresh herbs? remember? remember? remember?Īnd then I ask him, what did he order from that restaurant again? because the butternut squash ravioli was so life-changing that surely he, too, remembers his order? was it a lasagna bolognese or maybe a fall-inspired risotto? And then he looks at me with a blank stare and I realize that some people literally do-not-have-food-memories. Back by popular demand Sweet, flavorful butternut squash filled ravioli is paired with dried cranberries and pecans then finished in a light sauce of. Ingredients 1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli 3/4 cup chopped pecans or walnuts. There they are, sitting in that big bin at the grocery store, looking all rustic and farm-y and kind of scary to cook with. Recipe 16 ounces butternut squash ravioli 1/ 2 cup unsalted butter (1 stick) 2 tablespoons minced sage 1/ 2 cup heavy whipping cream 1/ 2 cup chicken broth.
0 kommentar(er)
