Tonight we enjoyed a wonderful spin-off of a dish my husband ate at Macaroni Grill on Sunday. I tried a bit of his meal and was so enamored with it I decided to make my own version. Every member of my family enjoyed this yummy supper. How I wish I had taken pictures! Here is the recipe.
1 Butternut Squash
1 Box of Chicken Broth
1 package of frozen ravioli
1 Cup of Alfredo sauce (from a jar or leftover homemade)
2 Tablespoons of Butter
Begin by peeling and cubing the butternut squash which should yield about four cups. Put two cups into a small saucepan and cover with chicken broth. Add a dash of fresh cracked pepper. The remaining chicken broth can be placed in the refrigerator for a later meal. Place the squash mixture on high heat and bring to a boil, then simmer for 20-25 minutes until the squash is tender.
In the meantime, place your water for the pasta on to boil but do not add the pasta. Then take the remaining 2 cups of butternut squash and dice it small. Dice the shallots as well. At ten minutes remaining on the simmering squash, heat a skillet, and add the butter. When the butter is melted and hot, add the butternut squash and shallots with salt, pepper and 1/4 teaspoon of nutmeg and reduce the heat to a low medium. Saute until tender and caramalized. Set aside when finished.
As your squash finishes simmering, add the pasta to your boiling water. Remove the simmering squash from the heat and pour off some of the chicken broth. Puree this liquid with your blender or stick blender or food processor. Add the alfredo sauce and heat the finished sauce through. Drain your pasta as soon as it has cooked the amount of time on the bag. Plate a ladel full of sauce with five-eight raviolis on top and finish with one to two tablespoons of the sauteed squash and onions. Serve with hot bread and perhaps a salad. Yummm…..
My children have already assured me we will be eating this again and next time I will be sure to take pictures!