Heat and eat with a refrigerated mushroom ravioli, cooked squash and a sage-infused brown butter. Even squash naysayers will be tempted by this restaurant quality meal.
Prep Time:20 minutes
Cook Time:90 minutes
Total Time:1 hour 50 minutes
2 cups cooked squash, Acorn, Butternut, Hubbard, Kabocha or canned pumpkin (precut, frozen, or canned)
1 package mushroom ravioli (cheese ravioli is a fine substitute)
1/4 to 1/2 cup pasta water
4 tablespoons butter
12 sage leaves
Cook the squash by placing the whole squash on a silicon-lined baking sheet in a 375°F oven. Cook 60 minutes or until squash is soft and the sides buckle. Remove from oven, allow to cool.
Cut squash, peel off skin, remove seeds. Scoop the pulp into freezer-safe containers and remove as much air as possible. Thaw before cooking.
Cook ravioli according to package directions. Drain, but keep back some water.
Add your defrosted squash, purchased squash or canned pumpkin to a saucepan; heat slowly, stirring, over medium-low heat. Add pasta water to thin. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Cook until heated through and thick.
In a small skillet, melt butter over low heat. Add whole sage leaves. Cook butter and sage, stirring occasionally until butter begins to brown, 4-5 minutes. Watch closely as it can quickly go from brown (nutty) to black (burnt).
When ready to serve, place cooked pasta in servings bowls, topped with squash. Drizzle 1-2 teaspoons browned butter over squash. Top with fried sage leaves. Sprinkle with cheese.
Cooking time reflects baking a whole squash. Save time by buying frozen cooked squash or use canned pumpkin.