Rav night, best night. But don’t tell the other pasta shapes. It’s kinda obvious though, right? That SQUASH + CHEESE FILLED pasta takes the crown? Case closed. Tonight you’re gonna coat these Deano’s ravs in a squash brown butter sauce that’s made with loads of Farmer Ray’s acorn squash grown at Applefield Farm. YUM. You’ll taste flavors from fresh thyme, rosemary and sage mixed together with kale and a little maple syrup for seasonal flare. This sauce is going to live rent free in your head from now on, we swear by it.
What’s in your bag:
- Deano’s butternut amaretto ravioli (outta Somerville, MA!)
- Squash brown butter sauce
- Marcona almonds
- Whipped ricotta
- Mixed greens
- Maple dijon vinaigrette
- Fig-balsamic focaccia
What you’ll need from home:
- Large pot
- Small saucepan
- Mixing bowl
- Salt + pepper
Total prep time: 10 minutes
The Ravioli + Sauce
- Put a large pot of salted water on to boil.
- Once your water is boiling, cook those ravis for about two minutes only! When they rise to the top, they’re done! Be sure to reserve a quarter cup of pasta water.
- While you wait for them to cook, pour the squash brown butter sauce into a saucepan and warm it over medium until it simmers.
- When the raviolis are floating happily at the top, strain them and add them to the warmed brown butter sauce.
- Add a splash of your pasta water to the sauce if it seems a little thick.
- Stir to evenly coat the raviolis.
- Throw the salad in a mixing bowl.
- Add the maple dijon vinaigrette, season with s+p and mix mix mix!
- Just toast it up in the toaster oven!
Plate up the sauce-y ravioli, salad, and focaccia. Add a dollop of the whipped ricotta onto the raviolis and sprinkle some marcona almonds on there, too.
That’s it! Dinner solved, dinner served. #weareWECO