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.
| Servings: people USA imperial/metric conversion: |
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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!
