I think that ravioli should be big giant pillows! It's so much more fun that way. Especially if you have nice ingredients, like butternut squash. Sure, it's hard to know how much filling to add, but that's true even when you make small ones. Have fun in your life!
I used this pasta recipe for both the ravioli and the linguine. I divided squash in two and roasted it in two batches: for the ravioli filling, skin-off with a chopped onion, olive oil, and salt and pepper; for the linguine, skin-on with dry sage, nutmeg, chili powder, chili pepper, and salt and pepper.
For sauce, I made a sage butter sauce for the ravioli, but had to use frozen sage (it's not in stores here [yet? ever again?]), and it didn't get crispy or look pretty, but it tasted great. The linguine I basically with the roasted squash in olive oil with garlic, dry sage, pasta water, and a bit of lemon juice. Two amazing meals. I have another squash in the fridge, and I am still excited for more!
31 notes
·
View notes
Slow Cooker Chicken and Butternut Squash Stew (via The Natural Nurturer)
99 notes
·
View notes
trip to the open air sculpture museum when we are at peak fall foliage followed by the gay ravioli making class and byob family style dinner al fresco….this really could be everything 🥟❤️🩹
5 notes
·
View notes
Mediterranean Stuffed Butternut Squash (Vegan & Gluten-Free)
The filling is inspired by the traditional Greek Spanakorizo aka Spinach and Rice. The seasoning is slightly different. And to it, even more typical Mediterranean ingredients like black olives, chickpeas, and feta cheese were added.
78 notes
·
View notes
went to trader joes and got some beautiful raviolis which i am very excited to enjoy
2 notes
·
View notes