Rolling through the squash

I am working my way through the various butternut squash recipes, but I had to make ravioli starring a filling made of butternut squash. The Big Guy and I first had it at Lorenzo’s, and it was delicious.

I knew the kitchen would be a disaster zone once we got finished, but we were determined to put the Carondelet Kitchen spin on it. I started by roasting the butternut squash with olive oil and garlic. Once baked, I pureed the squash with parmesan cheese, dried sage, salt, pepper, and more olive oil. We bought some ravioli cutters but found we only needed small drops of the mixture to make the ravioli without it exploding out the case.
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I did a quick freeze of the ravioli on a sheet pan then wrapped them up into serving sizes to pull out of the freezer for a quick dinner. We only need to make a quick brown butter sauce with sage, pine nuts and parmesan cheese to complete the meal. I am looking forward to a cooler night to make this special meal!