Recipes|Featured Main
Ravioli with Gorgonzola Squash Sauce
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT30M20 Minutes
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Yield:2-4 servings
Ingredients
- 1 ½ cups cubed butternut squash (about 1 cup cooked mashed)
- 1 tablespoon water
- 1 tablespoon butter or oil of choice
- 1 (10 ounces) fresh or frozen and thawed ravioli
- 1 cup heavy cream
- ¾ cup Gorgonzola cheese
- ¼ teaspoon nutmeg
- Pinch of ground sage (optional)
- Salt and pepper to taste
- 1 tablespoon chopped parsley (optional)
- 354.88ml cubed butternut squash (about 1 cup cooked mashed)
- 12.78g water
- 12.78g butter or oil of choice
- 1 (283.5g) fresh or frozen and thawed ravioli
- 236.59ml heavy cream
- 177.44ml Gorgonzola cheese
- 1.07g nutmeg
- Pinch of ground sage (optional)
- Salt and pepper to taste
- 12.78g chopped parsley (optional)
Simple, elegant comfort food. Notes of nutmeg and creamy Gorgonzola get you ready for fall.
Preparation
STEP 1
In a microwave safe measuring cup or bowl add squash and water. Cover with plastic wrap and place in microwave and cook for 3 minutes. Remove and stir, being careful of steam when removing plastic. Re-cover, return to microwave and cook for an additional 2 minutes. Remove, uncover and mash with a fork.
STEP 2
Heat butter or oil in a large pan over medium-high heat. Add ravioli and brown lightly on both sides. Remove from pan and keep warm.
STEP 3
Add squash, cream, Gorgonzola, nutmeg and sage (if using). Stir well to dissolve cheese. Add salt and pepper to taste.
STEP 4
Add ravioli back to pan and coat with sauce, or plate ravioli and pour sauce over.
STEP 5
Garnish with chopped parsley (if using).
Options
For a heartier entrée, add 1/4 cup of cooked chopped bacon, pancetta, prosciutto, ham, plant-based meats or chopped walnuts. This dish would also work with goat cheese instead of Gorgonzola.