Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 21, 2006 02:21 AM

Butternut Squash Ravioli


I bought some fresh butternut squash ravioli from the store on a whim. I have no idea what to do with it. Any interesting ideas? I learned sage goes well with squash but that's about all I know.

Thanks in advance!

  1. Click to Upload a photo (10 MB limit)
  1. rich but delicious fried sage leaves and a browned butter sauce. Yum! Enjoy!

    1 Reply
    1. re: bostonfoodie111

      If you don't think toasted pine nuts is guilding the lily, then try adding those to the browned butter and sage as well.

    2. Sounds yummy! I would just saute with unsalted butter -brown butter sauce. Why lose the squash flavor? Then accompany with grilled chicken or fish. Sweeten the pasta a little by adding a bit of maple syrup to the browned butter. Simple and yummy!

      1. Brown butter and sage IS delicious with rav. try a very fresh tomato sauce with smoked mozzarella tossed in at the end. For the sauce peel seed and chop plum tomatoes (also known as tom. concasse). Heat a small amount of oil in a saute pan lightly cook some garlic add the tomatoes toss until warmed thru. Saute the rav in the brown butter and sage then add them and some cubed smoked mozz to the pan. Toss lightly and serve. It is important to have tasty tomatoes for this sauce. If your tomatoes are so so add a very small amount of the liquid from a can of peeled tom.

        1. Fresh butternut squash ravioli was the contribution of two Italians to our Thanksgiving table last year. They made a simple sauce using heavy cream & fresh sage leaves - two leaves per person boiled in the cream until it reduced a bit. Topped w/ roasted hazelnuts, it was a rich and memorable beginning to our feast.