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Butternut Squash Ravioli

This butternut squash ravioli is served in a delicious brown butter sauce with toasted pecans. This unique dish is easy to make and will really pack a savory yet sweet flavor punch of fall for your guests who will be delighted and full by the end of the meal! 

Serves 4

Time to Completion: 1 hour

Ingredients:

  • 2 packs Wegmans brand squash ravioli
  • 1 tbsp olive oil
  • 3 tbsp fresh thyme, removed from stem and divided
  • salt & pepper to taste
  • 4 tbsp butter
  • 1-2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 1/2 cup toasted pecans, roughly chopped
Directions:
  • Preheat the oven to 400
  • Cut the ends off the butternut squash and microwave for 1 minute
  • Allow to cool, then use a large kitchen knife to remove the skin. 
  • Split the squash in half and scoop out the seeds and strings
  • Cut the squash into 1/2 inch pieces until you have 2 cups
  • Toss the cubed squash on a baking sheet with olive oil, 2 tbsp fresh thyme, salt, and pepper
  • Roast in oven for 30 minutes
  • Meanwhile, pour pecans into a heavy duty zip lock bag and crush with a rolling pin. They don't need to be finely crushed, just broken into pieces. I find this to be easier than chopping them!
  • Measure out 1/2 cup of crushed pecans and spread them out onto a baking sheet
  • Toss with olive oil, salt, and pepper
  • Bake for 8-12 minutes, checking frequently after 8 minutes so they do not burn
  • While the squash and pecan roast, cook the ravioli according to package instructions
  • Drain and set aside
  • Add 4 tbsp butter to a large skillet and cook on medium heat for 4-5 minutes
    • Whisk gently and frequently to prevent burning
    • Do not let the butter burn or smoke
  • Remove the browned butter from heat and allow to cool for 5 minutes
  • Add 1-2 tbsp of balsamic vinegar to the browned butter
    • this is a taste preference. I find balsamic vinegar to be very strong for my taste buds, so I cut this back to 1 tbsp. But maybe you love the taste so feel free to add 2 tbsp!
  • Add 2 tbsp lemon juice to the browned butter
  • Whisk the browned butter sauce until incorporated(this may be 1-2 minutes)
  • Add the cooked ravioli and gently stir to coat the ravioli (this will help break them up if they are stuck together. Take your time!)
  • Add the roast butternut squash and toasted pecans to the sauce 
  • Serve immediately topped with a pinch of fresh thyme!
Tips for the chef: 
  • Serve with an herby roasted bread for an extra loving side
  • To make the ravioli by hand, hop on over to Julia's Album for an excellent recipe or tune back in here for upcoming pasta recipes
  • Freeze any remaining butternut squash by laying out on a baking tray in the freezer. Once frozen, move to a plastics zip lock bag and store in freezer for several months
Keep cooking, my friends!

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