Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
1 large purple onion, minced 1 (one pound) butternut squash, cut in ½ inch cubes ½ teaspoon ground nutmeg Kosher salt and freshly ground pepper 2-3 tablespoons unsalted butter 2 sprigs fresh thyme 20 sage leaves, roughly chopped 1 pound fresh ravioli
1.In a large skillet, heat the olive oil on medium heat.When hot, add the minced onion and cook until soft and barely golden.
2.Add the butternut squash and sauté until tender.Season with nutmeg, salt, and pepper.
3.Make a little well in the middle of the pan and melt the butter.Add the thyme and sage and sauté until crispy.Fold in the butter and sage and the sauce is ready.
4.In the meantime, bring a pot of salted water to a boil and cook the ravioli according to package directions.Strain when ready and transfer the ravioli to the skillet.Gently fold the sauce to coat the ravioli.Serve with fresh grated parmesan or Romano cheese. Serves 4-6.
The sweetness of the onion, squash and crispiness of the sage, makes this a wonderful and colorful fall dish. This is a dish I could eat over and over again.