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Walnut Room Butternut Squash Ravioli
- Makes: 4 servings
- Prep 20 mins
- Cook 15 mins
Ingredients
-
2
8 -
9 -
ounces
refrigerated butternut squash or four cheese ravioli
-
1
medium
leek
-
2
tablespoons
canola or vegetable oil
-
1
tablespoon
minced garlic (6 cloves)
-
3/4
cup
whipping cream
-
1/2
cup
vegetable broth
-
1/4
cup
loosely packed fresh Italian (flat-leaf) parsley leaves
-
1/4
cup
dried cranberries
-
1/4
cup
roasted red sweet peppers, drained well and cut into thin strips
-
1
tablespoon
fresh sage chiffonade*
-
1
teaspoon
freshly ground black pepper
-
1/2
teaspoon
kosher salt
-
3
tablespoons
pumpkin seeds (pepitas), toasted
-
1/4
cup
crumbled Gorgonzola or blue cheese (1 oz.)
-
12
fresh sage leaves, fried** (optional)
Directions
- Cook pasta in boiling, lightly salted boiling water according to package directions; drain. Return pasta to hot pan; cover and keep warm.
- Remove green portions from leek. Halve leek lengthwise. Wash thoroughly; pat dry with paper towels. Trim root from base of leek; cut into 1/2-inch half moon slices (you should have 1/2 cup).
- In a large saucepan, heat oil over medium heat. Add leek and garlic. Cook and stir until leek is tender. Add whipping cream, broth, parsley, cranberries, roasted red peppers, sage chiffonade, black pepper, and salt. Add pasta; toss gently to coat. Cook until heated through; stir occasionally. Do not let the mixture boil.
- To serve, place on four dinner plates or in pasta bowls. Sprinkle with pumpkin seeds and top with Gorgonzola cheese. Garnish each with 3 fried sage leaves, if you like. Makes 4 servings.
Note
- * To make sage chiffonade, stack fresh sage leaves. Starting at a long edge, roll the leaves up. With a sharp knife, slice the roll into thin strips.
Note
- ** To fry sage leaves, fill a heavy pan with about 1 inch of vegetable oil. Once oil reaches 350 degrees F, place the sage leaves in the oil and fry until it stops bubbling, about 25 to 30 seconds. Remove with a slotted spoon and drain on a paper towel.
Nutrition Facts
(Walnut Room Butternut Squash Ravioli)
Servings Per Recipe 4, pro. (g) 20, carb. (g) 55, vit. C (mg) 38, Fat, total (g) 37, Thiamin (mg) 0, Riboflavin (mg) 0, sodium (mg) 853, Potassium (mg) 242, sugar (g) 10, fiber (g) 5, iron (mg) 4, vit. A (IU) 3013, calcium (mg) 252, cal. (kcal) 612, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 17, Folate (µg) 32, chol. (mg) 117, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 5, Monosaturated fat (g) 11, Niacin (mg) 1