• November 12, 2020

    Squash Ravioli with Brown Butter Sage Sauce

    Our Butternut Squash Ravioli are made locally and delivered fresh to the store. Prepared with fresh, oven-roasted butternut squash, sautéed onions and a touch of Parmigiano Reggiano, these delicate ravioli are best served in a simple brown butter and sage sauce. Toasted hazelnuts add texture, and their flavor combines remarkably well with the nutty fragrance of the brown butter. The dish is a star, so it needs only simple accompaniments like a salad and a side of crusty bread. Best of all, you can prepare it in little more than the time it takes to boil a pot of water. We pair this recipe with a Cabernet Franc. (P.S. You can buy most items from our online store!)

    Ingredients:
    One package DeLaurenti Butternut Squash Ravioli  
    8 tablespoons (one stick) of unsalted butter, cut into squares  
    12 sage leaves  
    ½ cup toasted hazelnuts, roughly chopped  
    Grated Parmigiano Reggiano, to taste  
    2 tablespoons kosher salt 

    Instructions:
    In a medium pot, bring 6 quarts of water to a boil with 2 tablespoons kosher salt.

    In a medium saucepan over medium heat, melt the butter until it begins to brown, but not burn, about 1 to 2 minutes. Be sure to swirl the pan, so the butter melts evenly.

    Once the butter begins to brown, add the sage leaves and continue to swirl the butter until the sage crisps, about 15 seconds. Remove from the heat.

    Gently slide the ravioli into the boiling water and cook until done, about 4 to 5 minutes. Using a slotted spoon, remove the ravioli and add them to the medium saucepan with your browned butter.

    Swirl and then swirl some more. A key to this delicious dish is thoroughly coating the ravioli in the sauce.

    Portion the ravioli into 4 bowls, sprinkle toasted hazelnuts on top, and give your ravioli a good grating of Parmigiano Reggiano.

    Serves 4

    To drink: 2019 Constant Crush Cabernet Franc (add to your order in the notes section!)

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