Butternut Squash Ravioli with Shallot Cream Sauce
Easy
Try serving the ravioli with some diced roasted butternut squash and Parmigiano cheese!
Prep
Cook
| Category: | Ravioli |
Ingredients
For
4
Person(s)
What you will need:
| 1 package Talluto's Butternut Squash Ravioli |
| 1 container Talluto's SHallot Cream Sauce |
| 4 oz. freshly grated Parmigiano Reggiano |
For the Roasted Butternut Squash
| 1 small Butternut squash, diced |
| 1/4 cup Extra-virgin Olive Oil |
| 1/2 tsp Kosher salt |
| tsp freshly ground black pepper |
| 6 leaves fresh sage |
Butternut Squash Ravioli with Shallot Cream Sauce Directions
- Pre-heat the oven to 400 degrees.
- Toss the butternut squash cubes with olive oil, salt, black pepper, and sage.
- Place the dressed squash onto a sheet pan lined with parchment paper or aluminum foil.
- Roast the squash in the oven for approximately 15 -20 minutes, or until tender and golden in color.
- Cook the ravioli according to the instructions on the package.
- In the meantime, warm shallot cream sauce in a medium skillet.
- Once the ravioli are cooked, drain them well and add to the skillet with the sauce.
- Sauté the ravioli for 1 minute tossing them gently to prevent sticking. This step will help remove any excess water that remained on the ravioli after draining.
- Top the ravioli with freshly grated Parmigiano cheese and serve. Add a bit of diced roasted butternut squash for color.
