RAVIOLI W BUTTERNUT SQUASH-BUTTER-CHEESE SAUCE 6-27

I knew what I wanted to do the moment I saw the butternut squash at the farmers market; it just took me a week to get to it. This was inspired by Bolognese cooking which specializes in stuffed pasta (tortollini and tortolloni ) with rich butter/cream sauces.



INGREDIENTS:

Butternut Squash, peeled and cut into small pieces
Cream
Butter
3-4 fresh mint leaves chopped
Mascarpone cheese
Parmesan cheese
Cheese ravioli
Salt and pepper

PROCESS;

Peel, cut, remove seed and stringy “stuff” from the squash, and cut into 1’ pieces. While waiting for the pasta water to boil place squash in food processor, add cream, butter mint, and parmesan cheese and puree to creamy finish. Move to sauce pan and heat. Stir frequently and add about 2 tblespoon of mascarpone cheese.



Cover the ravioli with the sauce and add more grated cheese to taste.

COMMENTS:

This is relatively labor intensive, but worth the effort. I’m anxious to do it again, substituting sage for the mint.