Ravioli with Sausage and Butternut Squashwith side salad
With butternut squash roasted ahead of time, you won't believe how quickly this elegant meal comes together. Crisp fresh sage leaves in oil to start the dish with herb flavor and then crumble the leaves over top at the end.
Smarts: Use any type of ravioli you like but be sure that it complements the flavors of the dish - a basic cheese ravioli will work well or grab a version that includes squash for even more fall flavor.
- Shallots - 2 cloves, diced
- Cheese, parmesan - 2 oz, grated
- Ravioli, any type - 16 oz
- Oil, cooking - 2 Tbsp
- Sage, fresh - 8 leaves
- Italian sausage, loose and raw - 8 oz
- Flour, all-purpose - 1 Tbsp
- Stock, any type - 1 cup
- Roasted Butternut Squash (leftover from Tuesday) - ~3 cups
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 3 Tbsp
- Apples - 1, chopped
- Arugula - 6 oz
- Shallots / Cheese - (If prepping right before cooking, get water for ravioli heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)
- Apples - Chop apples.
- Bring a large stockpot of salted water to a boil. When water is boiling, add ravioli and boil according to package directions. Drain.
- While ravioli is boiling, heat cooking oil in a large saute pan over medium heat. Add sage leaves and cook on both sides until they stop sizzling and are very crisp, ~ 6 minutes total. Use a slotted spoon to remove sage leaves and set them aside.
- To remaining oil in pan, add shallots and saute until tender, ~2 minutes.
- Add sausage and saute, breaking it apart until cooked through, 6 to 8 minutes.
- Stir in flour until no dry spots remain.
- Add stock and bring to a simmer. Simmer until a creamy sauce forms, ~2 minutes.
- Stir in butternut squash until heated through. Add ravioli and toss to combine.
- In a large serving bowl, combine apples and arugula. Add vinaigrette until dressed to your liking.
- Crumble crispy sage over ravioli and top with cheese. Enjoy pasta with salad on the side.
This meal has 29 reviews
This was quick and easy once the butternut squash is cooked, and really tasty!
I used egg noodles instead and no parm to make this dairy free. It was fantastic!
This dish was crying out for a cream sauce to tie it all together.
I didn't really care for this one. It's not bad, but the flavors just didn't seem to work together.
Used mushroom ravioli. It was a good mix of flavors.
Not bad but just wasn't great. I found the "sauce" not flavorful or plentiful enough. Could have used a little acid, maybe, to brighten up the flavor. Salad was delicious.