↞ recipe box start page
Category: PASTA
Prep Time: Cook Time: Total Time:
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
view more member recipes
Walnut Room Butternut Squash Ravioli
view my recipes
print
save
Category: PASTA
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roasted Garlic & Butternut Squash With Cheese Ravioli
by ChefKellyDigby
My hubby enjoyed this surprising combination of pasta and the nutritious butternut squash. Don't let the butternut squash scare you...a hint, look in your grocers produce section for already cut-up
by ChefKellyDigby
My hubby enjoyed this surprising combination of pasta and the nutritious butternut squash. Don't let the butternut squash scare you...a hint, look in your grocers produce section for already cut-up
Marinated Butternut Squash
by sgre52160
2 medium butternut squash, skin on, seeded, and cut crosswise into 1-inch slices 1/2 teaspoon hot red pepper flakes Kosher salt and freshly ground black pepper 1/2 teaspoon dried oregano
by sgre52160
2 medium butternut squash, skin on, seeded, and cut crosswise into 1-inch slices 1/2 teaspoon hot red pepper flakes Kosher salt and freshly ground black pepper 1/2 teaspoon dried oregano
Butternut Squash Bisque
by retired09
2 pounds butternut squash, peeled, seeded and chunked, or you can use frozen pureed winter squash 1 cup heavy cream 1 cup apple cider 1 1/2 teaspoons ground cinnamon salt and pepper to taste 8 ou
by retired09
2 pounds butternut squash, peeled, seeded and chunked, or you can use frozen pureed winter squash 1 cup heavy cream 1 cup apple cider 1 1/2 teaspoons ground cinnamon salt and pepper to taste 8 ou
Honey Butternut Squash
by suemunzlinger
1 large butternut squash peeled, seeded and cut into 1/2 inch pieces 1 cup apple cider 1/4 teaspoon salt 3 tablespoon unsalted butter 2 tablespoons honey 1/4 teaspoon curry powder In a non sti
by suemunzlinger
1 large butternut squash peeled, seeded and cut into 1/2 inch pieces 1 cup apple cider 1/4 teaspoon salt 3 tablespoon unsalted butter 2 tablespoons honey 1/4 teaspoon curry powder In a non sti
Mashed Butternut Squash
by suemunzlinger
4 or 5 pounds of butternut squash 6 tablespoons unsalted butter, melted 1/4 cup packed brown sugar 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/4 cup half-and-half Dir
by suemunzlinger
4 or 5 pounds of butternut squash 6 tablespoons unsalted butter, melted 1/4 cup packed brown sugar 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/4 cup half-and-half Dir
view more member recipes
related CDKitchen recipes
Butternut Squash Ravioli Filling
Butternut Squash Fries
Simon Pearce Butternut Squash Bisque
Caribbean Chicken & Butternut Squash
Cold Butternut Squash Soup
Butternut Squash and Apple Soup With Toasted Pumpkin Seeds
Beef With Butternut Squash And Szechuan Pepper
Butternut Squash Soup With Roasted Poblano Peppers
All-Day Ravioli Stew
Roasted Red Curry Butternut Squash