Local Butternut Squash & Pecan Ravioli With a Creamy Sage Sauce

I usually make my own ravioli, but I saw these fresh ravioli at the farmers market, and had to try them!

I was delightfully surprised!

San Juan Pasta Companies Butternut squash and pecan ravioli, with leeks and mixed greens, with a brown butter sage sauce, with a little cream.

I started making these with a sage brown butter sauce, but changed my mind at the end by adding a little cream...

Recipe for four:

1 packet ravioli
2 leeks, chopped, light green and white parts only
1/2 c shallots or red onion, finely chopped
2 cloves garlic, finely chopped
2 big handfuls of baby mixed greens or chard, rough chopped
8 fresh sage leaves, finely chopped
more fresh sage leaves fried for garnish
salt and pepper
1/2 c cream
1/2 c white wine
1 T butter

First fry a few sage leaves in a little olive oil, make sure they are dry, if they are wet they will spit at you, and maybe even burn you.  When done set them aside on some paper towels.

Get the salted pasta water going.  While that's happening put a little olive oil into two saute pans, using a large one for the greens and a small one for the sauce.

Over medium high heat add the leeks and garlic to the big one and season.  In the smaller pan add the red onion or shallots.  Cook to soften but not brown.

When the leeks are done, add the greens and lower the heat to low, to wilt.

When the shallots or onions are done, add the wine and reduce it almost all the way.  While that's happening start cooking the ravioli.

When the wine has reduced add the butter and brown it just a little, this will bring out a nice nutty flavor.  Add the sage and cream and reduce a little bit.

Drain the ravioli and return them to the pan, and pour on a little extra virgin olive oil to coat.

Plate on to warm plates and garnish with the fried sage leaves.

Bon Appetit!  Chef Hobbes

Penne Pasta with Pancetta, Butternut Squash and Cabbage

A wonderful pasta dish!

Arron the butcher at our local store (marketplace) has started to make pancetta, and he is really doing a fine job!  I bought a half pound chunk and I was very impressed with the results.  Pancetta is pork that has been cured with herbs and dry aged, just wonderful if you use it the right way!

Recipe for four:
1 16 oz bag Penne pasta
1/2 pound pancetta, cubed
2 c butternut squash, cubed
2 c red onion, finely chopped
3 cloves garlic, finely chopped
1/2 t fresh rosemary, finely chopped (don't use dried)
2 c shredded cabbage
Olive oil
Pinch chili flakes
Salt and pepper

Get the salted pasta water going!
Start sauteing the pancetta in a little olive oil over medium high heat.  When it's getting nice and brown add the onion and cook for a bit, then add the garlic and squash and cook until done.  Then add the rosemary, chili flakes and cabbage.  Cook just a little more to soften the cabbage.

Drain the pasta when it's done, and return to the pan and add some olive oil and stir.

Serve the saute over pasta on warm plates with a generous amount of extra virgin olive oil and a a little Parmesan cheese.

Bon Appetit!  Chef Hobbes

Roasted Butternut Squash and Garlic Soup

This soup is easy to make and is a fantastic seasonal Fall dish:

Recipe feeds around six:
1 small to medium sized butternut squash peeled and seeded and cut into cubes or wedges
6 cloves of garlic, peeled
16 oz cream
4 cups vegetable or chicken stock
A few good pinches salt and pepper
About two tablespoons olive oil
1 tablespoon butter
Mirepoix:
     1 carrot, chopped
     1 small red onion, chopped
     2 stalks of celery, chopped

I make this soup with cream but you don't have to.  Heat your oven to 350* then get a nice heavy baking pan or sheet pan, spread the butternut squash and garlic out on the pan, and coat with olive oil, then season with salt and pepper.  Don't skimp on the seasoning!  Then place in the oven for about 45 minutes.  What you're going to want to end up with is nice color on the squash but not burned.  The garlic will cook quicker, so you will have to take it out before the squash so you don't end up with a burned mess.

While the squash is cooking, heat a saute pan up over medium high heat and add butter.  Spread out chopped mirepoix on a cutting board and chop it all together a little bit more -- this will combine the flavors.  When the pan is hot and butter foaming, add the mirepoix and some salt and pepper, be generous with the seasoning!  You don't want to brown it so stir or shake the pan a lot, and just cook until soft.

When everything is cooked, place all the cooked food and stock in a blender and puree.  You don't have to add all the stock, or you can add more, it's up to you on the consistency you want to end up with.  When you have a nice puree place the mixture in a pan over medium low heat.  When it's warm enough add the cream, turn heat to low and stir until warm.  Ladle into a bowl and garnish with a drizzle of creme fraiche, and add chives or tarragon.

Bon Appetit!