walnut room butternut squash ravioli

Name: Walnut Room Butternut Squash Ravioli
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: 2 - 8 or 9 ounce packages of refrigerated butternut squash or four-cheese ravioli; 1 - medium leek; 6 - cloves garlic, minced (1 tablespoon); 2 tablespoon(s) canola oil or vegetable oil; 3/4 cup(s) whipping cream; 1/2 cup(s) vegetable broth; 1/4 cup(s) loosely packed fresh italian (flat leaf) parsley leaves; 1/4 cup(s) dried cranberries; 1/4 cup(s) roasted red sweet pepper, well drained and cut into thin strips; 1 tablespoon(s) fresh sage chiffonade*; 1 teaspoon(s) black ground pepper; 1/2 tablespoon(s) kosher salt; 1/4 - crumbled gorgonzola or other blue cheese (1 ounce); 3 tablespoon(s) pumpkin seeds, toasted

(1 RATING)

55 Pinches 1 Photo

Carole F

Here, FL

Updated on Dec 17, 2010

I love my magazines..I always seem to find such wonderful, and delicious recipes from them. This one really caught my eye..made with store bought ravioli..can't wait to try it. This recipe is from Macy's on North State Street, in Chicago.

Rate

prep time 20 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

2 - 8 or 9 ounce packages of refrigerated butternut squash or four-cheese ravioli
1 - medium leek
6 - cloves garlic, minced (1 tablespoon)
2 tablespoons canola oil or vegetable oil
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 pepper, well drained and cut into thin strips
1 tablespoon fresh sage chiffonade*
1 teaspoon black ground pepper
1/2 tablespoon kosher salt
1/4 - crumbled gorgonzola or other blue cheese (1 ounce)
3 tablespoons pumpkin seeds, toasted

How To Make walnut room butternut squash ravioli

Step 1

Cook ravioli according to package directions; drain. Return to pan. Cover; keep warm.

Step 2

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).
Step 3

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.
Step 4

Serve topped with Gorgonzola cheese and pumpkin seeds.
Step 5

*Note: to make sage Chiffonade, stack fresh sage. Starting at long edge, roll up the leaves. Using sharp knife, slice into thin strips.
Step 6

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.
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