Butternut Squash Ravioli
Dice butternut squash, toss with Neffis olive oil, pepper, salt and thyme. Roast in the oven at 350F until tender, about 25-30 minutes. Stir occasionally. Reserve once cooked
In a saucepan, add 1LB of butter on low heat, stirring frequently. When the butter starts to brown (small flecks of brown caramelized milk solids will appear) pull off heat and cool
Boil Soffritto Butternut Squash pasta for 5 minutes from frozen, or until soft.
In a saucepan, cook shallots & garlic together until translucent. Add some of the browned butter and thyme & sage. Add the butternut squash and cooked ravioli. Remove from heat and bring to the plate. Garnish with toasted pine nuts & fromage blanc & some fresh sage leaves. Enjoy!
- If you slice the butter, it will melt more evenly.
- Add olive oil to the cooked pasta while making the sauce to prevent the pasta sticking together.
- Keep your eyes on the brown butter sauce when it starts melting, can burn quite quickly.
- Toast your pine nuts at the same time you’re cooking the butternut squash.