Ingredients
Method
- Prep Work: Cube butternut;; use extra in a soup or stir-fry. Cook ravioli according to package directions. Roast almond slivers on stove top.
- Add 1 Tbsp. salt to 4 qts.boiling water in a pot and cook ravioli according to package directions.
- While cooking, heat olive oil in large skillet over medium heat. Add squash chunks and cook 5 minutes without stirring.
- Stir squash and cook another 5 minutes on other side until golden brown.
- Add onion, sage, and salt and pepper. Cook 2 minutes, remove pan from heat.
- When ravioli is done, drain and rinse pasta in a strainer and then pour into skillet. Add parmesan cheese, almonds and some olive oil, one Tbsp. at time, until everything is very lightly covered. Salt and pepper to taste.
- Sprinkle individual servings with balsamic vinegar and top with extra grated parmesan and almonds. LARGER APPETITES: Steam fresh string beans, sprinkle with balsamic vinegar as well and serve alongside raviolis. Remember to add string beans to your shopping list! LEFTOVERS: Make another dinner using any leftover raviolis. http://orangetreelane.com/recipe/rl/ravioli_leftovers_soup/ ( adapted from "The Best 30 Minute Recipe", America's Test Kitchen)
Notes
adapted from "The Best 30 Minute Recipe", America's Test Kitchen
