Butternut Squash and Pear Ravioli with Rosemary Sauce

Another great Butternut Squash recipe!   I made this over the weekend and froze 36 ravioli, anticipating a Butternut Squash craving in early Spring when there won’t be any to be found!  I feel like a squirrel hiding away my “acorns/Butternut Squash”!  

I thought a bright yellow dough would be a fun contrast to the bright orange of the squash filling.  I used turmeric in the pasta dough to obtain the bright yellow color.  This recipe for the filling was found here.

Ingredients:

  • 1 Lb Fresh Pasta (I used this recipe)
  • 1 Butternut Squash
  • 1 Large Pear, peeled, cored, and diced small
  • 1/4 Teaspoon Chili Powder, preferably Ancho chili
  • 1/4 Cup Dry Jack, Asiago, or Parmesan Cheese, grated
  • 1/4 Cup Pecans, toasted and roughly chopped
  • 4 Tablespoons Butter, unsalted
  • 2 Teaspoons Fresh Rosemary, chopped fine
  • Pinch Salt

Preparation:

Make the Filling

Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash flesh side down on a cookie sheet lined with aluminum foil. Roast the squash until the flesh is easily pierced with a fork (about 45 minutes). Let cool slightly and scoop out the flesh.

Place the cooked squash into a large fry pan and cook over medium heat. Cook for about 10 minutes to dry out the squash. Remove from heat and place in a large bowl.

To the squash, add the cheese, chili powder, and diced pear. Mix well and add salt to taste.

Cook the ravioli for 4-5 minutes in salted boiling water.

Make the Sauce

Melt the butter in a small sauce pan. Add the chopped rosemary and cook for 1 minute. Set aside.

Place a serving of ravioli into each bowl or plate. Spoon the rosemary sauce over the ravioli and sprinkle some pecans over the top.

Enjoy!

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6 thoughts on “Butternut Squash and Pear Ravioli with Rosemary Sauce

  1. Pingback: Delicata Squash Ravioli with Sage Butter | Seattle Foodshed

  2. Pingback: Ravioli is back | Lilly Sue's Bites and Brews

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