Meatless Monday: Butternut squash ravioli with pumpkin cream - New York News

Meatless Monday: Butternut squash ravioli with pumpkin cream sauce

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(WJBK) -

Get this recipe courtesy of Chefs John Borso and James Zenson from Olympia Entertainment and the Detroit Red Wings.

1- 16 oz package Pierino's Cucina Naturalé Butternut Squash Ravioli
2 tablespoons butter
1 onion, chopped
Salt and pepper
1 15 ounce can  pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan  plus more for topping
1/4 cup chopped flat-leaf parsley

1. In a large pot of boiling, salted water, cook the pasta until pasta is hot (ravioli is pre-cooked) than drain and set aside.
2. In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3. Top the pasta with the parsley and more parmesan.

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