Butternut Squash Ravioli with Sage Brown Butter Sauce

 

 

 

 

 

I love this dish… I mean really love it.  Such a wonderful blend of sweet and savory and just the perfect texture.  It went so well with my Thanksgiving dinner this year that I will make it again and again.

Butternut Squash Ravioli with Sage Brown Butter Sauce

9 tablespoons butter

3 tablespoons minced shallots

1 cup roasted butternut squash puree*

salt and white pepper

3 tablespoons heavy cream

3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces

Pinch nutmeg

12 fresh sage leaves

For butternut puree

Split the butternut squash in half, scoop out seeds, place skin side down on oiled, aluminum foil covered cookie sheet. Bake in 350 degree oven 30-40 minutes until fork tender. Allow to cool, then scoop out flesh and pulse in a food processor until smooth.  I like to slice off a piece of squash and dice it for garnish. Set puree aside to cool completely. 

 

 

Filling

Saute shallots in a tablespoon of butter until softened, and add to the squash puree.  In a large skillet, add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.  Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. 

Ravioli

I buy pasta sheets at the grocery store. The sheets are approximately 8” x 11”.  I have also been known to use lasagna sheets. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay a sheet of fresh pasta on a flat, clean surface. Scoop a teaspoon or so of squash mixture at intervals on pasta sheet leaving adequate space around each one to press down in forming ravioli. In the spaces in between, use a brush and coat the pasta with egg wash. Place a second pasta sheet on top, and using your fingers, carefully press around each squash mound to begin forming your ravioli. 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the two are fairly well adhered, use a large knife to cut the pasta and make individual raviolis. Make sure to leave enough pasta around the edges to hold the ravioli together (you may use a fork, pressing fairly hard around the edges of each ravioli to ensure they will not open up during cooking. Repeat this process until all raviolis are complete.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 In a large pan, melt the remaining 8 tablespoons of butter. Add the sage leaves to the butter and continue to cook until the butter starts to brown. Remove from heat.

 

Add your ravioli to a pot of boiling salted water. Cook about 3 minutes, until pasta floats and/or is pale in color. Drain well. Place several raviolis onto a plate and dress with sage butter sauce and diced butternut squash for garnish. Sprinkle with freshly grated Asiago cheese.

 

Photography is the property of and copyrighted to Welcome Home.

 

My Delicicious Lasagna Cups

 

 

 

 

 

 

 

 

 

 

 

 

 Oh, you are going to love this recipe.  I would definitely call it a keeper.  I make these as appetizers but also for dinner with a side salad and a loaf of crusty garlic bread.  They are so easy to make and I think one of my most creative recipes. I needed a cup to put my filling in…. watch how I came up with the perfect idea. These are ridiculously good!

 

 

 

 

 

 

 

 

Mini Meatballs

I make these up ahead of time and freeze. I can then use in recipes as needed. They are delicious and easy (you can make your own or use frozen).

¹⁄₂ lb. bulk Italian sausage

¹⁄₂ lb. ground beef

¹⁄₄ cup dry breadcrumbs

¹⁄₄ cup grated Parmesan cheese

¹⁄₄ teaspoon Italian seasoning

     ½ teaspoon salt

      pepper

¹⁄₄ teaspoon garlic powder

1 egg, beaten

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat oven to 350 degrees.  In medium bowl, combine all ingredients; shape into 1/2 inch balls. Place meatballs on baking sheet and bake for 20 minutes or until brown. You can also brown these in a skillet over medium heat.  If using for this recipe, simmer meatballs in your tomato sauce.

 

 

 

 

 

 

 

 

Lasagna Cups

1 (12 ounce) package jumbo pasta shells

1-lb. lean ground beef

1/2 cup finely chopped onion

1 (24 ounce) jar prepared marinara sauce

4 teaspoons kosher salt, divided

3/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

 

Filling

 1 cup ricotta cheese

1 egg, beaten

1/2 cup grated Parmesan cheese, divided

2 cups shredded mozzarella cheese

2 tablespoons finely chopped fresh parsley

 

 

 

 

 

 

 

 

 

Mix ingredients together in a small bowl and set aside. Preheat the oven to 350 degrees. Lightly grease a mini muffin pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat a large deep skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon into fine pieces. Cook until browned, 5 to 7 minutes; drain any excess grease. Add onion and cook until softened, 3 to 4 minutes. Stir in marinara, 1 teaspoon salt, pepper, garlic powder, and Italian seasoning. Bring to a simmer, reduce heat, and cook for 20 minutes, stirring often. 

 

 

 

 

 

 

 

 

 

 

 

Bring a large pot of water to a boil over high heat. Add remaining 3 teaspoons salt and pasta to boiling water and cook, stirring occasionally, until tender, 10 to 12 minutes. Drain well and rinse with cold water.  

Using your thumb in the middle of the upside-down pasta shell, turn it inside out and place 24 shells into the prepared muffin pan. Save any broken or remaining shells for another use. 

 

 

 

 

 

 

 

 

 

 

Fill each shell with about 2 teaspoons of the meat sauce. 

  

 

 

 

 

 

 

 

 

 

Next add a teaspoon or two  of ricotta filling and sprinkle on the Parmesan.

 

 

 

 

 

 

 

 

 

 

 

 

 Add a mini meatball on top and sprinkle with mozzarella and remaining Parmesan. 

 

 

 

 

 

 

 

 

 

 

 

Bake in the preheated oven until slightly golden around the edges and bubbly inside, about 15 minutes.   Let stand for 10 minutes before serving. Sprinkle with parsley if desired.

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Cordon Bleu Nuggets

 

 

 

 

 

 

 

 

 

 

 

Okay so yesterday I did a Cordon Bleu Wellington…. delicious chicken, ham and cheese wrapped in a flaky puffed pastry. Perfect for when you want to impress your dinner guests.  But today is Game Day here in Maryland and so friends will be stopping by to watch the game and nibble on snacks.  No time to sit down for a formal dinner!  So, I made Cordon Bleu Nuggets and they are to die for!  OMG these are the perfect game day appetizer!  These bite-sized nuggets are filled with ham, plenty of cheese and covered in a crispy, golden crust.

Cordon Bleu Nuggets

3-4 chicken breasts

1/2 cup flour

Salt and pepper

1 egg

1/2 cup water

1 cup bread crumbs

6 slices thin sliced deli ham

5 slices thin sliced Swiss cheese

2 tablespoons butter

2 tablespoons vegetable oil

 Slice the chicken into chunks. You can make them as small or large as you like. I like to go bite sized. 

 

 

 

 

 

 

 

Make a dredging station with flour in one bowl, bread crumbs in another and finally your beaten egg.

  

 

 

 

 

 

 

 

 

 

 

Roll your ham into a “cigar” and top with the cheese.

 

 

 

 

 

 

 

 

 

 

Next add a chunk of chicken on the top of the ham and cheese and roll tightly into a all and secure with toothpick.  Set aside.

 

 

 

 

 

 

 

 

 

Dredge each stuffed chicken chunk into the flour mixture, then the egg mixture, and then the breadcrumbs. Shake off excess each time you dredge.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat 2 Tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the coated chicken breasts in the oil and cook until golden brown, about 7 minutes. Flip the chicken over and cook on the second side until golden brown and cooked through to 165 degrees,

 

 

 

 

 

 

 

 

 

 

Remove from skillet, place on a plate, cover with aluminum foil and allow to rest for 10 minutes. 

 

 

 

 

 

 

 

Make sure that you check insert the thermometer into the thickest part of the chicken and not into the molten hot cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 NOTE:

You can also bake these…

Place the stuffed breast chunks on a greased baking sheet. You can leave the toothpicks in for now.

Spritz all the nuggets with some cooking spray and bake for ten minutes. Then remove the toothpicks, flip the nuggets, and cook for ten minutes more.  Insert a thermometer and make sure they are 165 degrees.

 

Honey Mustard Dipping Sauce:

1 Tablespoon yellow mustard

1 Tablespoon Dijon mustard

¼ cup honey

½ Tablespoon lemon juice

⅛ teaspoon onion powder

⅓ cup mayonnaise

 

Mix all the dipping sauce ingredients together until well blended. Keep refrigerated until ready to serve.