Walnut Room Butternut Squash Ravioli
This recipe is from Macy's on North State Street, in Chicago.
28 or 9 ounce packages of refrigerated butternut squash or four-cheese ravioli
6cloves garlic, minced (1 tablespoon)
2 Tbspcanola oil or vegetable oil
3/4 cwhipping cream
1/2 cvegetable broth
1/4 cloosely packed fresh italian (flat leaf) parsley leaves
1/4 cdried cranberries
1/4 croasted red sweet pepper, well drained and cut into thin strips
1 Tbspfresh sage chiffonade*
1 tspblack ground pepper
1/2 Tbspkosher salt
1/4crumbled gorgonzola or other blue cheese (1 ounce)
3 Tbsppumpkin seeds, toasted
How to Make Walnut Room Butternut Squash Ravioli
- Cook ravioli according to package directions; drain. Return to pan. Cover; keep warm.
- Trim and discard roots and green portions from leek. Halve leek lengthwise. Wash thoroughly; pat dry with paper towels. Cut into 1/2-inch 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, red pepper slices, sage chiffonade, black pepper and salt. Add ravioli; toss gently to coat. Cook until heated through; stir occasionally. Do not boil.
- Serve topped with Gorgonzola cheese and pumpkin seeds.
- *Note: to make sage Chiffonade, stack fresh sage. Starting at long edge, roll up the leaves. Using sharp knife, slice into thin strips.
- It also calls for 12 Sage leaves, fried..optional
In a heavy pan, heat 1 inch of veg. oil to 350. Fry the sage leaves in the hot oil for 25-30 seconds or until the oil stops bubbling. Remove sage with a slotted spoon and drain on a paper towel.
Use the fried sage leaves as a garnish. (12 in all) This recipe serves 4.