500g butternut squash ravioli fresh pasta
400g butternut squash, cubed
120 g onion, chopped
4 cloves garlic, finely grated.
1 cup sour cream
50g goat cheese
1/4 cup sage, finely chopped not packed
3 tbsp chives, chopped
50g pepitas
2 tsp better then bouillon, chicken or veggie
2 tbsp butter
1 tbsp olive oil
Salt and pepper
-Preheat oven to 425° and put a 10 cups of water on to boil, adding 2+ tap of salt to the water.
- Cube butternut squash and place on baking tray, toss in olive oil, 1 tbsp sage, salt and pepper. Bake for 22-24 minutes or until squash gets golden around the edges.
- In a small bowl combine goat cheese and half of the chives, set aside.
- Add ravioli to the boiling water and cook according to the package. Reserve 1/2 cup of pasta water.
- In a non stick pan, toast pepitas and set aside. Be careful not to burn.
- in the same pan add butter, remaining sage and onions and sweat 2 to 3 minutes, add garlic and cook another 1 minute.
-Add broth concentrate, cooking another 2 minutes then remove from heat and mix in the sour cream (it helps if you let the sour cream warm up a bit before adding.). Season with salt and pepper
-Add pasta and cooked squash to the sauce, then pour into a large serving bowl. Top with goat cheese and chives, sprinkle pepitas on top or serve on the side.
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