Butternut Squash Ravioli
Ravioli is a great way to use up those leftovers.
  • Homemade or store bought pasta sheets (in a pinch you could use wonton wrapper sheets)
  • 1 ½ cups roasted butternut squash
  • ½ cup cottage cheese
  • 1 tbsp parmesan cheese
  • 1 clove garlic
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • 12 tablespoons unsalted butter
  • ¼ cup walnuts roughly chopped
  • Grated zest and juice of ½ orange
  • 2 sprigs of rosemary, minced
  1. Add the butternut squash, cottage cheese, parmesan cheese, garlic, thyme, salt and pepper to the bowl of a food processor. Puree until smooth. Fill a pastry bag or plastic zip top bag with the filling, snip the corner off of the bat and use to pipe about a teaspoon of the filling in the center of the pasta sheet.
  2. Dampen the edges of the pasta sheet with water. Take another pasta sheet and cover the filling. Pressing around the sides to seal the ravioli. Use a pasta cutter to cut down to size. Place on a floured, rimmed baking sheet till ready to use.
  3. Once ravioli has been assembled, bring a pot of water to a boil. Season to the salidity of the sea. Add Ravioli to the boiling water and boil until they float. Once they float, cook for 1 minute longer.
  4. While the ravioli are cooking make the sauce by melting the butter over medium high heat in a sauce pan large enough to hold the cooked ravioli later. When the butter is finished foaming add the walnuts and saute until golden brown, about 2 minutes.
  5. Once the ravioli are finished cooking, scoop from the cooking water using a slotted spoon to the saute pan as well as the juice of half an orange. Toss once or twice until the ravioli are covered evenly with the browned butter.
  6. Remove the pan from the heat, sprinkle with the rosemary and orange zest and divide among four shallow bowls. Spoon the sauce evenly over the plated ravioli.
Recipe by janie-jean at https://janie-jean.com/2016/11/02/butternut-squash-ravioli/