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Tuesday
Sep042012

Butternut Squash Ravioli in Maple Cream Sauce with Toasted Pecans

I know in previous posts I have talked about saving time when making your dinners. I talked about quick dishes that are still delicious, but this is one for the history books. I didn’t stumble upon this one when I was out at a restaurant somewhere random. I didn’t find it when working for a Chef when I was younger and I had to write it down. I actually just came up with it because I was hungry one day. No trial and error. No extravagant story about an accidental encounter with a hidden gem. I was hungry, had some extra ingredients, and voila! Deliciousness was born. I could give you a vast recipe for making your own ravioli’s filled with butternut squash and Romano cheese, but who really has time to do that? The last time I made my own ravioli’s I was 17 and my Chef made me roll the pasta and cut it by hand. It took me two hours to make 180 and I wasn’t that hungry this time. Find a good frozen butternut squash ravioli, Rosetto makes a good one, and keep it frozen until you are ready to eat. The brand I had came as a sample from one of my suppliers so it was simple because it was free! I might consistently bash frozen food because I prefer fresh, but doing it this way was surprisingly delicious.

Ingredients (serves 4)

2 Boxes of Frozen Butternut Squash Ravioli

2 Cups Heavy Cream

¾ Cup Maple Syrup (or regular pancake syrup)

4 oz of Shelled Pecans

I believe this is the shortest recipe I have written for my recipe blog, and I think it is the shortest sauce that is in my leather bound recipe book. Sometimes simple is better. First place your pecans in the oven at 350 on a cookie sheet for 7 minutes. While your pecans are toasting boil your water. Follow the directions on the box of ravioli’s, but the general direction is to boil it for 3 minutes from frozen. While both your pecans are toasting and your water is boiling, start heating your heavy cream in a 1-2 quart sauce pan over medium low heat. Once your cream starts to simmer add the maple syrup and whisk thoroughly. The color should change by just a small tint. When the pecan timer goes off, remove the pecans and chop them as fine as you can. A food processor will work perfectly well with this, but do the pulse setting as the pecans will start to lose their moisture if processed too much.

                Drop your ravioli’s in the boiling water for 3 minutes. Add your toasted pecans to the cream mixture and allow to simmer until thickens to a thinner than paint like consistency then remove from heat. Heat a small nonstick skillet over medium high heat with a teaspoon of canola. Try to stray away from butter as it will alter the flavor of your dish in the wrong way (sorry Paula Deen). When your ravioli’s are done boiling, place them in the skillet and lightly brown both sides of each piece. Once the ravioli’s are lightly browned, pour in your cream sauce and remove from heat. Continue to sauté until the maple cream sauce is done boiling. Place the ravioli’s on four plates and pour the remaining sauce on top. I already had the pecans toasted when I did this dish at home so it took me a total of 8 minutes to make. Perfect for that hungry person who doesn’t like to wait like me. Simple, delicious and very inexpensive.

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    Recipes taken from my little leather bound book. - Recipe Blog - Butternut Squash Ravioli in Maple Cream Sauce with Toasted Pecans
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    Recipes taken from my little leather bound book. - Recipe Blog - Butternut Squash Ravioli in Maple Cream Sauce with Toasted Pecans
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    Recipes taken from my little leather bound book. - Recipe Blog - Butternut Squash Ravioli in Maple Cream Sauce with Toasted Pecans
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    Recipes taken from my little leather bound book. - Recipe Blog - Butternut Squash Ravioli in Maple Cream Sauce with Toasted Pecans
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    Recipes taken from my little leather bound book. - Recipe Blog - Butternut Squash Ravioli in Maple Cream Sauce with Toasted Pecans
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    Recipes taken from my little leather bound book. - Recipe Blog - Butternut Squash Ravioli in Maple Cream Sauce with Toasted Pecans
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    Recipes taken from my little leather bound book. - Recipe Blog - Butternut Squash Ravioli in Maple Cream Sauce with Toasted Pecans
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