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Ravioli with Butternut Squash Pasta Sauce

‘Tis the season of butternut squash! Yes I knowwwww, last week it was pumpkin, but now I’m moving onto another fall favorite of mine! Of course butternut squash is delicious just baked up with some oil and herbs or cinnamon and brown sugar, but one can only eat so much roasted butternut squash in one week!

Last Sunday I went Sowa Market [again] with my sister and bought Gluten Free Butternut Squash Ravioli’s from Valicenti Organico. I absolutely love their spinach fettuccine! All the pasta is fresh and handmade, and you can tell. I had been wanting to try their ravioli since I first found out they had it. It is not available at the market, BUT if you call the week before they will bring it down for you. Valicenti Organico offers more than 20 varieties of gluten free raviolis, which changes seasonally.

I had leftover roasted butternut squash from earlier this week, which I used to make the sauce. I topped it with sage, fresh sage would have been better but I did not have that in my fridge so the jarred spice had to make due. It came out too thin when I first made it, but I was starving to I ate it anyways. I then added more squash and a splash of milk to make it a little thicker. Ahhh, much better! I also added chunks of butternut squash to the dish as well, because you can never have enough right?

Ingredients

About a 1 to 1 1/2lb butternut squash, peeled, deseeded, and cubed. Roasted or baked until soft
1/2 onion, coarsely chopped
1/4 cup vegetable or chicken broth or butternut squash soup from Trader Joe’s (this is what I used in place of broth)
1/4 cup milk
2 garlic cloves, minced
salt and pepper
fresh sage for garnish, add to sauce it desired
Butternut Squash or Mushroom Ravioli

Directions

Place 1 pound (about 2 coups) cooled, cubed butternut squash in a food processor or blender, along with the onion, broth, milk, garlic, pepper, and salt. Blend until liquidy and smooth. Pour over ravioli, and in remaining cubed butternut squash and top with fresh sage. Out of sage? I’m sure basil would taste great too!

If it’s too runny for your liking, add more squash and try using less milk or broth. You can skip the milk completely if you are lactose in tolerant.

Published by

Jessica

I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while NOT eating gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

8 thoughts on “Ravioli with Butternut Squash Pasta Sauce

  1. I enjoy ravioli but never had a butternut sauce on it, usually red sauce only. This would be so different for me to try.

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