skip to Main Content

Butternut Squash Ravioli

Reheating time: 10-15 minutes- boil water!

Ok, fresh fall flavors. That are even better when you start with great pasta. Folks, there’s absolutely no denying it. Deano’s makes great pasta and we’re so excited that we work so well together. We get all our fresh pasta and ravioli from Deano’s in Somerville, where they’ve been making pasta for three generations, and it definitely shows. Is there a better early fall filling for your ravioli than butternut and amaretto?  Nope. We’ve done coated it in a brown butter sauce with kale and squash. Topped it with whipped ricotta and marcona almonds. Add some fluffy tomato + basil focaccia, some of Ray’s salad mix, and a simple dressing (maple-dijon dressing), and you’re in heaven. Now we’ve got something exciting to look forward to for dinner. 

Get in there. 


For the ravioli:

Bring a large pot of salted water to a boil. Once boiling, drop your ravis in, and give them a stir. Let them boil for 2ish minutes, till they swell up and they are all floating happily at the surface. 

While they cook, warm the sauce in a large saucepan (or, you can just warm it in the pasta water pot once you drain the raviolis if you don’t want to dirty another dish). Strain the ravis. Add them to the sauce, stir well to coat. 

Once you’re happy, kill the heat, and keep stirring every now and then until you’re ready with everything else. 

Plate it up, pop on a dollop of the whipped ricotta and sprinkle some of the marcona almonds on top, and dig right in. Don’t even wait for the salad or the focaccia. This is all you need!


For the salad:

You know the drill. Toss the salad into a mixing bowl with the vinaigrette, give a season with s+p, and mix mix mix! 


For the focaccia:

Just give this fluffy goodness a toast in the toaster or oven, and plate it up in your pasta bowl to catch any residual sauce that may be left behind 🙂


That’s it! 


Dinner is served, and solved. #weareweco


Back To Top