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Sunday, September 23, 2012

Patty Pan Squash Ravioli Filling and Browned Butter Balsamic Sage Sauce

Patty Pan Squash Ravioli Filling with Cheddar and a Browned Balsamic Butter Sauce
 This unusual ravioli filling came together in a moment of panic.  I started out with some plain old sweet potato filling, but ran out quickly, and ended up frantically searching for something to fill my Gluten Free Beet Ravioli Dough before it dried up and all that lovely red goodness was wasted.  

Now since I’ve been experimenting like mad with scallopini squash-aka pattypan-squash (see my Thai Inspired Sautéed Patty Pan Squash and Steamed Patty Pan Squash for more details), there was, of course, a bowl of baby Patty Pan Squash in the fridge, and the rest is history. 

Ingredients for Steamed Patty Pan Squash Ravioli Filling:

1.5 cups steamed and mashed pattypan squash (see my Steamed Patty Pan Squash for details)
1/2 tsp dried dill
Salt and pepper
1/4c shredded cheddar cheese (or parmesan or ricotta or other cheese)

Mix all the ingredients together in a bowl and scoop by the tablespoon onto prepared ravioli dough.

Ingredients for Browned Butter Balsamic Sage Sauce:
4 Tbsp butter
2 Tbsp balsamic vinegar
½ tsp dried sage
Salt and pepper to taste

1. In a large skillet over medium heat, heat the butter and cook just until it begins to brown.

2. Add the balsamic vinegar, sage and salt and pepper.  Heat another moment, until flavours blend. 

3. Drizzle over boiled ravioli. 

Optional Garnish Shown Here:
 Crushed cashews

OAS Info: Squash is on the Oral Allergy Syndrome chart, but the steaming and boiling process *should* destroy the allergen proteins and make it safe.  When in doubt though, always substitute with something else instead.

 What's YOUR favorite ravioli filling and sauce? 

This post appears on the following great sites: Musings of a Housewife, Made From Scratch Monday, My Meatless Monday, Melt in Your Mouth Monday, The Healthy Home Economist, Hey What's for Dinner, Mom? Traditional Tuesday,  Nap Time Creations, 

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