For those that have been following since the beginning of time, :) you know of my family ravioli tradition. It is my favorite non-holiday day of the year! Ravioli Sunday is a full day of homemade ravioli :)
Ravioli Sunday was planned for two weekends ago but Colorado got some much needed snow which made traveling fairly difficult. I managed to still make it up to my parent’s house by public transportation but it was cancelled for the rest of the crew.
We still spent the day making Ravioli but we had to wait to eat it until this last weekend! That took some self control :D
The spinach filling contains ricotta cheese, salt, pepper, and garlic to taste. For our special ravioli this year we did a butternut squash and pear filling. I saw this recipe at Pasta Princess a while ago and had to try it! It is topped with a rosemary butter and toasted pecans that compliment it very well.
Butternut Squash and Pear Ravioli
~Adapted from Pasta Princess
1 Butternut Squash
1 Large Pear, peeled, cored, and diced small
1/4 Teaspoon Chili Powder (to taste)
1/4 Cup Dry Parmesan Cheese, grated (or Jack, Asiago)
1/4 Cup Pecans, toasted and roughly chopped
4 Tablespoons Butter (or olive oil)
2 Teaspoons Fresh Rosemary, chopped fine
We followed the recipe fairly closely. Use the recommended chili powder but then add more if desired. We only used Parmesan cheese but you can also use jack or Asiago cheese. Then for the topping we used olive oil instead of butter to make it non-dairy.
A Little More:
As my experimentation with beer continues, I am constantly pondering ideas of how to include beer. Due to the notes of chili powder in the filling, we thought Billy’s Chilies by Twisted Pine would be a great addition in the sauce. We reduced 2 bottles of Billy’s Chilies until it thickened. Then we added 4 T butter (next time, we will only do 2 T). We thought it was little too buttery so then we added a splash of tomato juice and some olive oil. It is very strong to taste but a little bit drizzled over the butternut squash ravioli was delicious.
Since it was a first try, we made it separate from the rosemary sauce. In the future, I would make the sauce together. I would reduce the beer and then add the rosemary and butter/oil. I would let that simmer for a little bit and then taste it :)
We had wonderful helpers of course! Well, they at least helped with eating the extra dough ;)
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