I have sort of really been on a kick lately with “seasonal” ingredients and flavors. I am not sure if I just have insane cravings for butternut squash, cranberries, fresh herbs and pecans or if it’s just “getting into the holiday spirit”.
After all, I have been known to listen to way too much Christmas music. I even managed to find the one station on the radio that plays 24/7 Christmas Music the day after Thanksgiving, which usually makes The Husband want to drive all the time during December LOL
Anyway, I bought these beautiful butternut squash ravioli at the Farmer’s Market this year and put them in the freezer to use at a later time. Last night, was the night….something warm, herby, nutty and cranberry like just sounded good. Since most of the Brown Buttered Sauces I saw asked for Sage, I went with what I had on hand ~ THYME (ironic to say that since I feel like I never have time thyme)
The result in my opinion, was just short of amazing. The ravioli cooked up perfectly al dente with the sweetness of the butternut squash followed by the richness of the butter and crunchy pecans and chewy cranberries. I’ll definitely be making this again.
Try it using what you have on hand when you need to have dinner in a hurry.
Butternut Squash Ravioli in a Browned Butter Cranberry Pecan Sauce Recipe
1/2 lb package fresh or frozen butternut squash ravioli, about 24 ravioli (I used Home Maid)
4 Tbsp salted butter
1/4 cup dried cranberries, roughly chopped
1/4 cup pecans, roughly chopped
2 sprigs fresh thyme, leaves removed and chopped
Sea salt & black pepper to taste
4 tsp parmesan cheese as topping, optional.
1. Prepare ravioli according to the packaged instructions salting the water.
2. While the ravioli cook, melt the butter in a large nonstick skillet over medium heat. Add the cranberries and pecans cooking until the butter browns, about 3 minutes. Stir in thyme and remove from heat.
3. Drain ravioli and place them on a paper towel to drain any excess water. Toss in the browned butter cranberry pecan sauce. Season to taste with salt and pepper.
4. Divide into 4 bowls, top with parmesan if using and enjoy!
Makes 4 large servings, 7 points each
NUTRITIONAL INFORMATION PER SERVING
I think you all will be shocked at how easy, yet, how flavorful this recipe is. I like prepping everything ahead of time to make the process go quickly. I chopped the pecans, cranberries and thyme while the butter melted and the pasta cooked.
The butter cooks melts and browns quickly. Stir in your pecans and cranberries as soon as it melts.
Remove from heat and add thyme.
AFTER drying your ravioli (drain and toss on a paper towel to remove excess water), add your ravioli to the brown butter sauce pan. Season to taste with sea salt & black pepper.
Divide between 4 plates and sprinkle with parmesan cheese if using.
Dig in and enjoy!
I served this up with a crisp salad and some garlic bread. Dinner was on the table in less than 30 minutes. I am so excited to have leftovers since The Husband isn’t a fan of butternut squash anything
On another note, I did some more recipe testing in the kitchen today for a Black Friday Post Shopping Brunch I am hosting. Originally I was thinking simple Cranberry Orange Scones.
But, then, I really started thinking about Starbuck’s Cranberry Orange Scones. I sort of have a thing for their delicious scones because they have this AMAZING filling on the inside.
Sooo, I decided to give it a try on a whim and made 2 versions ~ 1 with and 1 without.
OMG ~ the ones with, definitely WON!!! The BEST part is that they have HALF the calories, fat and points of Starbuck’s and I think they are better (but, I might be biased ) Less than 300 calories and 6 points each!
I made a huge batch of dough, 1/2 for testing and the other 1/2 I put in the freezer to make up on Thursday night. Recipe coming up later this week after I figure out if I should call them some fancy name or not LOL
I am SO PUMPED to only have TWO days of work this week and to be meeting up with some of our favorite people on Wednesday!!!
Happy Sunday all!