Today’s recipe absolutely screams fall and since the weather here in South Carolina has been on the chilly side, it was a perfect {easy} and satisfying. This is pretty much a “Semi-Homemade” meal if there ever was one....using frozen cheese ravioli and prepared pesto. It took about 30 minutes total to prepare this dish and even though it’s a vegetarian meal, the husband really enjoyed it {of course he did request that there is bacon in it next time I make it...lol}. If you think you want a heartier dish, feel free to add diced chicken breast or bacon. Also, the most tedious part of this recipe is peeling and chopping the butternut squash, but I have seen bags of peeled and diced squash in the grocery store with the other prepared chopped veggies. Huge timesaver!
Ravioli with Pesto, Squash and Sage
from Redbook Magazine
12 oz. large cheese ravioli
8 oz butternut squash, cut into 1/2 inch dice
1/4 c. pesto sauce
1/4 c. walnut pieces, toasted
16 sage leaves
1/4 c. grated fresh parmesan
- Heat a large saucepan of salted water to boiling. Add squash and cook for 5 minutes. Cook ravioli according to package. Toss with pesto.
- In a medium skillet, heat 1 tbsp extra virgin olive oil over medium high, add squash, sprinkle with salt and pepper and cook 5 minutes. Remove to bowl.
- Add 1 tbsp extra virgin olive oil to skillet and cook sage leaves until crisp, 30 seconds to 1 minute. Drain on paper towels.
- Spoon squash over ravioli, garnish with walnuts, sage and parmesan cheese.
No comments:
Post a Comment