Monday, January 10, 2011

Butternut squash ravioli with lemon butter

Tis the season for lots of holiday leftovers. After loads of parties and potlucks and family gatherings, I ended up with a fridge full of leftovers. Oh what to do with them all? Casseroles. Sandwiches. Yeah, those are the normal solutions. However, I'm a big fan of raviolis. For this dish, tuck any assortment of the winter squashes or even sweet potatoes into these pillows of pasta for something you can eat immediately of freeze for later.


  • 1 C baked butternut squash
  • 2 stalks sage
  • 3 T butter
  • 1 t salt
  • 1/4 C Parmesan grated cheese
  • 1 egg white, beaten
  • pasta sheets (you can use pre-made pasta or wonton sheets)
  • 4 T butter
  • 2 cloves garlic, pressed
  • 1/2 lemon, juiced

This started off as a side dish to a holiday potluck in which I mixed sage, browned in butter, into cubed baked butternut squash. This had about a teaspoon of salt to help bring out the saginess.

With the leftovers, mash with a potato masher. Then add the cheese and mix well.

Cut the pasta sheets into uniform rectangles (or squares or circles, whichever you prefer working with). Bush the edges of the pasta shape with the egg wash. Add about a T of the squash mixture to the center of the pasta. Fold over, pushing out as much air as possible. You can cook immediately, or place on a cookie sheet and freeze.

For a nice light sauce, melt butter in a sauce pan over medium high heat. Add the pressed garlic and saute till translucent. Add the lemon juice and reduce heat. Add about a 1/2 C of the pasta water to help make a gravy. Whisk thoroughly and server over hot pasta.

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