Hi, I grabbed a package of frozen butternut squash ravioli at a grocery store while ago. Then I realized I don't really know what kind of sauce to eat it with. If it was other kinds of ravioli (e.g., cheese/spinach), I would just eat it with tomato sauce, but butternut squash doesn't seem to go with it.
Any idea of VERY quick sauce to eat them with? Can be from a jar, or add a few veggies to jarred sauce. Thanks!
Hi, thank you so much for great ideas/recipes! I tried maple cream sauce by Betsy and it was good! I'll intend to try all of your recipes - good to know that there are many simple recipes that I can try - such a great forum, such great ideas and moms who are willing to help!
Honestly, it's best with butter and a sprinkle of nutmeg, but that's not so healthy. I usually make it with alfredo or with olive oil and herbs.
Do you have any heavy cream or half and half? You can add a bit to your tomato sauce and throw in some basil.
Another sauce I like for butternut squash ravioli is, I love a light cream sauce with basil and sun dried tomatoes but I never have the ingredients on hand! Asparagus also goes really well with it.
Enjoy your dinner!
I do not know about any jarred sauce but a maple cream sauce or a brown butter sauce would be yummy and really simple. I found lots of results when I googled it, I make mine by taste so here is a link for a good maple cream sauce w/ directions
http://poorgirlgourmet.blogspot.com/2008/12/butternut-squ...
brown butter with sage and walnuts, if you have them. Or just use butter. Just take some butter in a pan and cook it until it's a light caramel color. Add the cooked ravioli and swirl them around in the sauce, and serve. It's REALLY delicious though, if you can add some fresh sage leaves and let them crisp up in there, only takes a minute or so to prepare.
Olive oil with some browned butter and garlic, parsley, and strips of red peppers.
brown butter sauce with sage and hazlenuts! Don't know how to make it, but I had it at a restaurant once...:)
Either do a light cream sauce or just toss the ravioli with olive oil, salt, pepper, & garlic powder to serve. It's yummy. If you have any pine nuts on hand, toast a handful of those too and add to the pasta.
When I have more time, I saute some mushrooms (I prefer shitake) in olive oil & a little salt/dried parsley, then once they start to brown I add some minced garlic and about a cup of veggie stock and 1/2-3/4 cup dry white wine - cook over medium heat & reduce until the liquid is almost gone. Reduce the heat to low and add some chopped green onion. Cook your pasta separately; a couple of minutes before the pasta is done, add some heavy cream to your mushroom mixture. Spoon the pasta right into your sauce. If you need to thicken up the sauce at all, add some shredded parmesan or asiago cheese.
balsamic vinegar reduction. Just put some balsamic in a pan and cook on medium, stirring constantly, until its reduced by half. Drizzle over ravioli. (Great with pumpkin ravioli, too.)
The brown butter and sage is a great idea, too - just put some butter in a pan, melt until it's bubbling, throw in some sage (1 tsp dried), watch it carefully, just when it begins to brown, throw in your ravioli, stir to coat. Yum!
I like to do half butter half extra virgin olive oil, season with garlic & parmesan cheese.
