Squash Walnut Gorgonzola Ravioli Recipes

WALNUT ROOM BUTTERNUT SQUASH RAVIOLI

Walnut Room Butternut Squash Ravioli image

I love my magazines..I always seem to find such wonderful, and delicious recipes from them. This one really caught my eye..made with store bought ravioli..can't wait to try it. This recipe is from Macy's on North State Street, in Chicago.

Provided by Carole F

Categories Pasta

Time 35m

Number Of Ingredients 14

Ingredients

2 8 or 9 ounce packages of refrigerated butternut squash or four-cheese ravioli
1 medium leek
6 cloves garlic, minced (1 tablespoon)
2 Tbsp canola oil or vegetable oil
3/4 c whipping cream
1/2 c vegetable broth
1/4 c loosely packed fresh italian (flat leaf) parsley leaves
1/4 c dried cranberries
1/4 c roasted red sweet pepper, well drained and cut into thin strips
1 Tbsp fresh sage chiffonade*
1 tsp black ground pepper
1/2 Tbsp kosher salt
1/4 crumbled gorgonzola or other blue cheese (1 ounce)
3 Tbsp pumpkin seeds, toasted

Steps:

1. Cook ravioli according to package directions; drain. Return to pan. Cover; keep warm.
2. Trim and discard roots and green portions from leek. Halve leek lengthwise. Wash thoroughly; pat dry with paper towels. Cut into 1/2-inch slices (you should have 1/2 cup).
3. In a large saucepan, heat oil over medium heat. Add leek and garlic. Cook and stir until leek is tender. Add whipping cream, broth, parsley, cranberries, red pepper slices, sage chiffonade, black pepper and salt. Add ravioli; toss gently to coat. Cook until heated through; stir occasionally. Do not boil.
4. Serve topped with Gorgonzola cheese and pumpkin seeds.
5. *Note: to make sage Chiffonade, stack fresh sage. Starting at long edge, roll up the leaves. Using sharp knife, slice into thin strips.
6. It also calls for 12 Sage leaves, fried..optional In a heavy pan, heat 1 inch of veg. oil to 350. Fry the sage leaves in the hot oil for 25-30 seconds or until the oil stops bubbling. Remove sage with a slotted spoon and drain on a paper towel. Use the fried sage leaves as a garnish. (12 in all) This recipe serves 4.

RAVIOLI WITH SAGE-WALNUT BUTTER

Ravioli With Sage-Walnut Butter image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

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