Butternut Squash and Crispy Sage Ravioli
October 31st, 2010|Filed Under Pasta, Recipes

Butternut ravioli butter sage my social chef1 600x428 Butternut Squash and Crispy Sage RavioliThe holidays are approaching and that means, gifts, pumpkins, parties and family. Every year once Halloween is over I realize single time is over and now family time begins. I know I know it’s 2 months until New Years, but it goes by fast.

I took a family trip to Eataly, the new supermarket/restaurant  in New York City opened by Mario Batali and Lidia Bastianich recently. We entered and were overwhelmed by the amount of people shopping inside. It was as if cattle were being herded to the slaughter. I suggested to my dad, mom and sister that we go to the restaurant in the back to get lunch and then do some grocery shopping. We walked down the center aisle and passed the beautiful dessert bar on the right; to the left was a sandwich station. Everything was beautifully displayed — and insanely priced. We entered the main hall and were shocked by its vastness. There was food station after food station surrounded by high-top bar tables — and no chairs, of course. Patrons were eating food from the various stations and drinking wine. My dad looked at me and said, “I’m not standing and eating.” We moved on.

I saw a wood sign pointing to the left, letting me know where the restaurant was. I approached the two hosts, dressed in perfectly-pressed white dress shirt and black skirts, and asked for a table. The one with the red, curly hair asked me, “Which restaurant?” I replied, “How many do you have?” She explained that there were four. Apparently I was standing at the fish and vegetables restaurant, and to my right was the pizza and pasta restaurant. Then down the hall was the formal Italian restaurant. I asked my parents if fish and vegetables were cool, and the other hostess interrupted me and snarked, “No, it’s two different restaurants. One serves fish and the other serves vegetables.”

I couldn’t turn around to look at my parents’ faces after that comment. I heard them talking behind my back, but I didn’t dare acknowledge what a ridiculous place I had taken them to. I said, “Let’s get some pasta.” We walked through the high-top tables that were covered in cured meats, cheeses and wine glasses. Everyone seemed to be enjoying it, but at this point I just wanted to sit. I went to speak to the hostess at the pizza and pasta restaurant and she told me that it would be a 45-minute wait for a table. Seriously? I thought. Where the hell was I? Segregated restaurants and hostesses that won’t seat us! Eataly is definitely not Italy.

We ventured through the maze of tables one more time to the formal restaurant and I asked for a table. The young man asked me if I had a reservation. Of course I didn’t. He told me he was booked. I wanted to die as a saw a plate of veal osso buco whisk right by me. It was steaming with vegetables plated all around it and I could just smell the tenderness.

I turned to my parents and told them that I gave up. I was too stressed. My dad suggested we just split up, buy some groceries and go home to cook. That made my day. I headed over to the fresh pasta section with my sister, where we were greeted by another redhead named Martha. Martha was not as young as our hostess at the fish and vegetable restaurants, but a lot more, uh, interesting. For some reason she seemed very annoyed with me. It might have been me pushing my frustrations on her, but I didn’t agree that truffle oil would taste right with their fresh butternut squash ravioli. She told me she was an expert on pasta and I shouldn’t argue with her… then she batted her eyes and smiled. She had a smile only a mother could love: Her lips were chapped, her bottom teeth were brown and she had only a single front tooth. After the shock wore off, I actually felt badly for her, but she was such a bitch to me that my sympathy only lasted 1.5 seconds.

We couldn’t take this place anymore. We got 1 pound of butternut squash ravioli, some butter, sage, hazelnuts and bounced.

Recipe: Butternut Squash And Crispy Sage Ravioli

Ingredients

  • 1 Pound Butternut Squash Ravioli
  • 4 Tablespoons Unsalted Butter
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 6-8 Fresh Sage Leaves – Sliced
  • Crushed Hazelnuts

Instructions

  1. Prepare your ravioli is directed. In a pan, add the butter, salt, pepper and sage leaves. Cook over medium heat for about 5 minutes. You want the butter to melt, boil and brown. Watch is carefully, while this is happening the sage will lightly fry and get crispy . Strain your ravioli and place them on your serving dish. Drizzle with ravioli with the butter and sage leaves. Optional – sprinkle with the crushed hazelnuts and Parmesan cheese.

Number of servings (yield): 4

Meal type: dinner

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3 Responses to “Butternut Squash and Crispy Sage Ravioli”

  1. Astrid says:

    It’s simple yet looks so delicious!

  2. Davis says:

    My girlfriend loves this! thanks!

  3. Alana says:

    I love this recipe! Its simple and so delicious! Best of all, it’s really pretty looking on a plate and a good simple dish to impress guests with. I made it for some friends, and it was a big hit. I’m making it again tonight. :)

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