pat's Recipe

Walnut Room Butternut Squash Ravioli

Category: PASTA

2 8- or 9-oz. pkgs. refrigerated butternut squash or four cheese ravioli
1 medium leek
2 Tbsp. canola or vegetable oil
1 Tbsp. minced garlic (6 cloves)
3/4 cup whipping cream
1/2 cup vegetable broth
1/4 cup loosely packed fresh Italian (flat-leaf) parsley leaves
1/4 cup dried cranberries
1/4 cup roasted red sweet peppers, drained well and cut into thin strips
1 Tbsp. fresh sage chiffonade*
1 tsp. freshly ground black pepper
1/2 tsp. kosher salt
3 Tbsp. pumpkin seeds (pepitas), toasted
1/4 cup crumbled Gorgonzola or blue cheese (1 oz.)


Directions
1. Cook pasta in boiling, lightly salted boiling water according to package directions; drain. Return pasta to hot pan; cover and keep warm.

2. Remove green portions from leek. Halve leek lengthwise. Wash thoroughly; pat dry with paper towels. Trim root from base of leek; cut into 1/2-inch half moon slices (you should have 1/2 cup).

3. In a large saucepan, heat oil over medium heat. Add leek and garlic. Cook and stir until leek is tender. Add whipping cream, broth, parsley, cranberries, roasted red peppers, sage chiffonade, black pepper, and salt. Add pasta; toss gently to coat. Cook until heated through; stir occasionally. Do not let the mixture boil.

4. To serve, place on four dinner plates or in pasta bowls. Sprinkle with pumpkin seeds and top with Gorgonzola cheese. Garnish each with 3 fried sage leaves, if you like.
Makes 4 servings.

**Note: To make sage chiffonade, stack fresh sage leaves. Starting at a long edge, roll the leaves up. With a sharp knife, slice the roll into thin strips