It was a plum assignment: Visit the San Francisco Ferry Plaza farmers’ market on a Saturday morning, chat with a charming Italian chef, shop the market for inspiration, go home and cook.
I got this.
The idea was to collaborate with Buitoni on their new line of freshly made pastas. They set up shop at the Ferry Plaza with their Chef, Riccardo Landi, who was straight out of central casting Italy. He and I chatted about what was in the market that day, discussed the merits of Parmesan versus Pecorino, and debated who produces better olive oil, Italy or California (he won). He showed me how to make the pasta sauce he was sampling and indulged me in a photo.
I then set out to see what looked good at the market (which was everything) and picked up provisions from which to build a pasta recipe.
After unloading my wares at home, I honed in on that butternut squash as the springboard for my dish. I figured we’re all ready to roll into fall flavors and thought it would be a perfect match for the new Buitoni Parmesan & Black Pepper Ravioli.
Like their entire line of herb and vegetable-infused pastas, the ravioli was inspired by the chefs at Casa Buitoni in Italy (yes, there’s a real place called Casa Buitoni and my new Italian BFF, Riccardo, trained there).
And since these quick-cooking pastas are all about easy dinners, I wanted my sauce to be equally so. I took the butternut squash and a couple of shallots and roasted them in the oven, no chopping required. Once tender, they went into the blender along with a few other ingredients to make the sauce. Done.
I paired the butternut squash with the ravioli (which is made with non-GMO ingredients, by the way) and finished the whole thing with drizzled brown butter, Pecorino, and sage. It was a vibrant family dinner with serious curb appeal. Everyone gave it a thumbs up.
The recipe is bound to become a weeknight dinner staple, but I may also serve it as a starter course for a dinner party.
Who knows, maybe I’ll even invite Riccardo.
Side note: Buitoni freshly made pasta is sold in the refrigerated section of many supermarkets and some specialty stores.
Parmesan Black Pepper Ravioli with Butternut Squash and Brown Butter
Parmesan & Black Pepper Ravioli pairs up with a creamy sauce made of roasted butternut squash and brown butter. It's easy enough for weeknight family dinner but elegant enough for a dressier occasion, too. Serve it as a main course or dole out smaller portions and enjoy it as a starter.
Ingredients
- 1 butternut squash that's about 2 1/2 pounds
- 2 large shallots
- 1/4 cup whole milk
- 1/2 cup low-sodium chicken broth
- 1/4 heaping teaspoon kosher salt
- One 9-ounce package Buitoni Parmesan & Black Pepper Ravioli
- 2 tablespoons butter
- 1/4 cup grated Pecorino Romano cheese (or Parmesan)
- 2 teaspoons chopped fresh sage
Instructions
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Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper or a silicone baking mat.
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Cut the squash in half lengthwise. Put one half flesh-side-down on the baking sheet along with the shallots. Save the other half for another use. Roast until tender enough that a little knife slides right into the fattest part of the flesh, about 45 minutes
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Let the squash cool enough to handle. Scoop out the seeds and spoon the flesh of the squash into a blender. Peel off the skin of the shallots and add the tender insides to the blender, along with the milk, broth, and salt. Blend until creamy smooth.
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Bring a large pot of generously salted water to a boil and cook the ravioli according to package directions. Drain.
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While the pasta cooks, melt the butter in a small saucepan over medium heat until it bubbles and then turns a nutty brown color. Remove from heat.
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To assemble, put a few spoonfuls of the butternut squash sauce in the bottom of shallow bowls. Divide the ravioli among the bowls. Drizzle on the brown butter, add a little Pecorino, and a pinch of fresh sage. Serve.
