Butternut Squash Ravioli with Ricotta Sherry Sauce
Christine's original recipe
Ingredients:
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.
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.
Did you get the ravioli at Roy's?
ReplyDeleteThat looks so delicious I was expecting a cup of cream in the recipe. Kudos for creating a rich, lesser fat recipe!
ReplyDeleteSimona, I got the ravioli at the Arcata Co-op in the fresh pasta section. I know you will like it.
ReplyDeleteThanks Catherine. Lower fat is was I was going for. The ricotta gives the sauce a lot of texture.
Incredible how good butternut squash ravioli can be. Specially like the ricotta cheese in your sauce.
ReplyDeleteMmm sounds very tasty.
ReplyDeleteAnne
Christine, I am sorry to hear you've got the flu, too. I came down with mine a week ago, and I will have my first full day back at work tomorrow.
ReplyDeleteFeel better soon!
xoxox
Mimi
Hi Tanna, I think I only buy squash stuffed ravioli. I don't much like the more traditional cheese stuffed ones.
ReplyDeleteThanks Anne!
Mimi, I'm so sorry you've been down with the flu also. It's such a nasty bug, isn't it? I had my first full day back at work yesterday and was exhausted by the end of the day. The worse thing is that I still don't feel like cooking! Arrrrg!
That sauce does sound wonderful - cream and not overly caloric (thanks to the ricotta)
ReplyDeleteWe had butternut squash ravioli at a wedding luncheon this past weekend in Coquitlam, BC. First time we've had this dish. It was wonderful, I noticed nutmeg and sage in what we had. So delicious!
ReplyDeleteLooks and sounds delicious !!! Can you substitute low fat cottage cheese for ricotta?
ReplyDelete