Many of our customers have forlorn faces these days, already lamenting the absence of tomatoes and the final days of corn and beans. But the sight of squash is something to behold! There are so many types of squash, too. And all the colors, knobby warts and odd shapes are really festive. Hopefully you aren't tired of seeing squash, eating squash and cooking squash yet, but just in case you are tiring a bit, Fasta & Ravioli Co. is here to do the leg work for you. All that's required is a bit of butter action in a pan and an appetite.
For years now we have really enjoyed providing produce like eggplant and sweet corn to Fasta for various preparations; the imagination and quality of their products are unmatched. And every year I am astounded by the whirl of excitement around their special fall ravioli flavors: pumpkin and butternut squash. Move over pumpkin pie spice latte, there's something savory in town.
The best part about their butternut squash ravioli is that a restaurant-quality dinner is ready for consumption in less than 15 minutes. And when you're a busy farm family, that's an epic win. Sometimes you just don't feel like cooking what you've grown after a long, dirty day so I love that in the comfort of my own home (and sweatpants) I can make this dinner and feel full, fancy and deeply satisfied within minutes. Cue the fire place and falling leaves because dinner is served!
Butternut Squash Ravioli with Brown Butter & Thyme
Makes 2-4 servings
1 package (16 oz) butternut squash raviolis
1 stick unsalted butter
4 cloves garlic, lightly smashed + peeled
4-5 springs fresh thyme
Parmesan cheese + balsamic vinegar, to finish
Bring a pot of water to a boil.
Place the butter, garlic and thyme in a large, straight-sided saute pan. Melt the butter over medium heat until it starts to bubble and foam. Swirl the pan occasionally. After about 5-6 minutes, the foam will begin to disappear and reveal brown specks. When the butter is browned and smells nutty, turn off the heat and cover the pan with a lid while you cook the raviolis.
Generously salt the boiling water, add the raviolis and cook according to the package instructions. Remove the pasta with a slotted spoon and gently add to the pan of browned butter. Adding a touch of pasta water will help make the sauce creamier. Over low heat, rewarm the sauce while swirling the pan so the sauce emulsifies and coats every ravioli.
Before serving, remove the thyme springs and garlic cloves. Divide the raviolis between plates, top with more sauce, shave some parmesan cheese on top and then finish with a splash of balsamic vinegar.