When squash ravioli is offered on a menu, I’m left with no choice but to order it. It may seem as though I am entertaining other dishes, as I continue to peruse the entire menu, but really, its a facade. That is unless there is another option that has a combination of either bacon, avocado or goat cheese…in which case I get unnecessarily overwhelmed by my indecisiveness, and hastily blurt one out when the waiter is taking orders. At least I can take comfort in knowing that either one will likely be delicious.
I love the combination of sweet pillow-y squash, encased in a toothsome pasta, and topped with savory sauce. The whole combination can feel downright elevating at times. The recipe I used this time is from Saveur, and it is one of the best I’ve had. The brown butter adds a deliciously nutty note, while the earthiness of the pesto nicely balances the sweetness of the squash. The total cook time is a bit long, but trust me, it will feel worth it in the end (especially if you’ve made extra to freeze for a later [lucky] date).
*A few tweaks to note (based on personal preference, as well as what was available in my pantry).
Pasta Dough: I followed this pasta dough recipe, instead of using won ton wrappers. I did alter the recipe slightly, by using one cup of all-purpose and one cup of semolina flour.
Squash Filling: I omitted the sage and oregano, and instead used three tsp. thyme. I omitted the nutmeg, and only used two cloves of garlic instead of four.
Pesto: I used one cup of oregano, and one cup of basil. Rather than hazelnuts, I used toasted walnuts (this was purely due to not having hazelnuts on hand. Hazelnuts sound awesome…so I will definitely make sure to have them next time).