Roasted Winter Squash Ravioli With Sausage Cream Sauce
From meileen 15 years agoIngredients
- Filling: shopping list
- 3 TBS minced onion shopping list
- 2 cup roasted squash puree (or canned puree) shopping list
- 6 Tablespoons heavy cream shopping list
- 6 Tablespoons grated parmigiano-reggiano cheese shopping list
- Pinch nutmeg shopping list
- salt and pepper shopping list
- Sauce: shopping list
- 1 Tablespoon olive oil shopping list
- 1/2 lb sweet Italian sausage shopping list
- 2 cloves garlic, minced shopping list
- 1/2 onion, finely chopped shopping list
- 1 teaspoon dried sage shopping list
- 1 cup dry white wine shopping list
- 1 cup chicken stock shopping list
- 1/4 - 1/2 cup of heavy cream shopping list
- 1/8 teaspoon cinnamon shopping list
- 1/2 teaspoon nutmeg shopping list
- salt and pepper shopping list
- One recipe of pasta dough, rolled out to 1/4 inch thickness shopping list
How to make it
- In a large saute pan, over medium heat, melt 1 TBS of butter. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from heat and stir in 6 TBS cheese and nutmeg to taste. Cool Completely.
- Make an egg wash by whisking 1 egg and 1 teaspoon of water and set aside in a small bowl.
- Cut the pasta into desired shape (round or square) about 3 inches in diameter. Place 1 - 2 teaspoons of the filling in the center of pasta shape. Wet the edges with egg wash and top with the other pasta shape to seal, making sure there are no air bubbles. I work in batches because it's easier.
- Add Ravioli to a pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Work in batches. . .
- Remove the pasta from water and drain well, Season with salt and pepper. Set aside to make the sauce.
- Sauce: Heat skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage. Add garlic and onion, saute until onions are translucent.
- Add sage, wine, reduce wine to half. Add stock and stir in the cream. Season the sauce with cinnamon and nutmeg, salt and pepper to taste. Simmer the sauce to desired thickness.
- Add the Ravioli and toss for a minute. Garnish with Parmesan Cheese.
People Who Like This Dish 2
- quaziefly ALL POINTS
- sunflower48386 White Lake, MI
- jimrug1 Peoria, IL
- momo_55grandma Mountianview, AR
- morwynn06 Clinton, ME
- meileen Zhuhai GuangDong, CN
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The Rating
Reviewed by 4 people-
meileen wonderful flavors and combo here love the recipe high5 post thanks
momo_55grandma in Mountianview loved it -
Wow!! This sounds so good. I guess I need to get out my ravioli machine. Love the sauce... High 5... Jim
jimrug1 in Peoria loved it -
Awesome!
sunflower48386 in White Lake loved it
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