One of the perks of recipe testing and working in magazine kitchens is the food one gets to take home. This time, I was given some beautiful butternut squash...
I roasted it and froze the purée to use at some future date... which turned out to be today!
I was also experimenting: I had some pasta dough I didn't use, so I froze it. Turns out, that works perfectly! I thawed it and rolled it out, then I filled it with tablespoons of a mixture of the squash purée and some homemade ricotta...
(http://www.thisoldchef.com/blog.html/homemade_ricotta_with_fresh_herbs/)
A bit of Parmigiano, salt, pepper, sautéed onions and sage...
Formed the ravioli (http://www.thisoldchef.com/blog.html/spinach_ravioli/)...
Boiled it...
And sauced it with browned butter, fried sage leaves, and more Parmigiano. With some focaccia alongside!
A really, really nice rich meal on a frigid night. And no, butternut squash does not have to be cloyingly sweet... This was earthy, and pumpkin-y... not pumpkin pie-y.