- Put butternut squash in oven
- Cook pasta (to perfection!!)
- Add onions to pot and finish cooking
- Blend everything
- Make beet carpaccio
- Add pasta and sauce and cheese back in pan and cook
Deconstructed ravioli
Most people love ravioli, but making it is such a to do. Try this recipe instead that has a few extra steps but still much quicker and just as delicious as ravioli.
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Ingredients:
- 1 box pasta of your choice
- 1 butternut squash
- 5 tablespoons extra virgin olive oil
- 1 onion chopped
- 1 chili pepper chopped, seeds removed for less heat
- 1 cup white wine
- 1 cup Gouda cheese shredded
- 1 teaspoon salt pink Himalayan
- 1/2 cup fresh basil chopped
Directions:
- Preheat oven to 450°F. Prepare a baking sheet with parchment paper. Cut butternut squash in half lengthwise and remove seeds. Rub with 2 tablespoons of olive oil and place face side down for 1 hour in oven.
- Add pasta into boiling water with salt and cook according to box until it is perfectly al Dante. Drain pasta but keep 1 cup of the pasta water.
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add onions and chili pepper and saute for 5 minutes. Add wine and saute for 5 more minutes. Add water from pasta and cook for 4 more minutes. Blend with immersion blender.
- Remove butternut squash from oven and scoop out from peel into large skillet and blend until smooth.
- Add remaining olive oil, pasta and cheese Mix well until hot and serve with fresh basil.
Notes & Tips:
I used large tricolor pasta shells, but any of your favorite pasta noodles would go great with this dish, just be sure not to over cook it because it will get mushy. Feel free to use any shredded cheese here, I just love Gouda but Parmesan, mozzarella or even cheddar would work great too!
Beet carpaccio
Carpaccio is an Italian word which means thinly sliced meat or fish for an appetizer. Today we are thinly slicing beets instead for this beautiful dairy and vegetarian dish.
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Ingredients:
- 2 beets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1/3 teaspoon salt pink Himalayan
- 1/2 teaspoon freshly ground black pepper
- 1 package goat cheese
- 2 tablespoons honey
- 1 cup slivered peeled almonds
Directions:
- Peel the beets and slice them as thin as possible.
- Drizzle with olive oil, balsamic vinegar, salt and pepper. Add goat cheese on top. Drizzle with honey. Add almonds and serve.
Notes & Tips:
This is such an impressive dish that can be pulled together in minutes. If you find yellow beets, add them to the mix for an even more impressive color contrast.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you wanted to go crazy, slice the leftover beats into really small pieces. Add the beets and goat cheese, honey and almonds into the pasta! Reheat when ready to eat – it will wow you!
