Friday, February 22, 2008

Butternut Squash Ravioli With Ricotta Sherry Sauce

Here's another simple-but-elegant entrée that can be on your dinner table within 1/2 hour. Pick up these fresh butternut squash ravioli from your local gourmet foods store

Butternut Squash Ravioli with Ricotta Sherry Sauce
Christine's original recipe
2 packages store bought butternut squash-stuffed, confetti ravioli
1 teaspoon Earth Balance, or butter
2/3 to 3/4 cup vegetable broth (depending on the thickness of your ricotta cheese)
1 cup ricotta cheese, low fat is fine
1/2 teaspoon chopped fresh oregano plus more for garnish
1 tablespoon chopped fresh parsley plus more for garnish
1/4 teaspoon freshly grated nutmeg
1 tablespoon Sherry
1/2 teaspoon fine kosher salt
several grinds of good black peppercorns

Gently cook the ravioli in a large pot of boiling, salted water until just done.
Remove from the water with a skimmer, drain the water, and put the ravioli back in the pot on the same burner, now turned off, so they can dry a bit.

Meantime, in a medium saucepan over medium heat, saute the garlic slices in the EB or butter until softened.
Add the ricotta cheese and the vegetable broth, whisking until smooth, until the sauce is the consistency you desire.
Add all the rest of the ingredients and mix well, tasting and adjusting to your liking.
Place a few of the ravioli on a warmed plate, drizzle with the sauce and a few sprinkles of the fresh herbs and serve immediately. A salad of crisp greens, citrus, roasted walnuts and goat cheese goes well with this.

Cook's Notes:
A good toasted walnut oil would compliment this dish. I would drizzle it over the top, sparingly, just before serving.
For the past two weeks I've been trying to get this recipe posted. But I've been down with the flu and no amount of wishing and hoping that I could blog has seemed to have mattered. This is one nasty flu bug that renders all the senses senseless - at least in my experience. Mr CC got it too and pretty much feels the same way I do, so at least I know it's not hypochondria. There are several other recipes waiting in the wings that I hope to share with you soon. But for right now, I'd like to finish just this one. The sauce is worth it.

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