Ravioli with Butternut Squash and Roasted Tomatoes

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Inspiration for new recipes come from many different resources. Sometimes it comes from walking through the grocery store and seeing items in a fellow shopper’s cart. Sometimes it comes from a cooking show or a sudden desire for a certain type of food.

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I was inspired to create a ravioli dish with a butternut squash and roasted tomato sauce after speaking with a co-worker. It seems I interrupted his lunch one day so I asked him what he was eating. He told me it was ravioli with butternut squash which sounded good to me. I didn’t have any idea of how the squash was incorporated into the ravioli but it gave me an idea. I envisioned beautifully roasted tomatoes blended with soft butternut squash topped with shaved parmesan cheese smothering the ravioli.

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I turned that vision into a recipe I think folks will enjoy. Cheese ravioli and spinach ravioli were two winners in my household. However, I am sure this recipe will work with whatever is your favorite ravioli.

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Ravioli with Butternut Squash and Roasted Tomatoes

Ingredients:
1 pint cherry tomatoes medley
1 pint red cherry tomatoes
1 lb butternut squash cubed
4 tbsp olive oil
2 tbsp butter
1 tbsp sea salt
1 tbsp cracked black pepper
1 tbsp shaved parmesan cheese
1 tsp thyme
¼ tsp cumin
½ tsp basil
½ tsp parsley
½ tsp red pepper flakes
½ tsp oregano
½ cup water

Preheat oven to 375 degrees.

Prepare ravioli according to package. Drain and drizzle a little olive oil over the ravioli. Set aside. Reserve 2 tbsp of pasta starch to add to butternut squash.

Place tomatoes on a rimmed baking sheet and drizzle with 3 tbsp of olive oil. Sprinkle with sea salt and black pepper. Roast for 35 to 40 minutes.

Melt butter along with 1tbsp of olive oil in a large frying pan. Add butternut squash, water and pasta water. Sprinkle with remaining seasonings including a little salt and black pepper. Cook over medium heat until squash is soft and tender. Add roasted tomatoes to butternut squash and gently mash both with a fork leaving some small chunks of butternut squash whole tomatoes. Spoon over ravioli and top with shaved parmesan and parsley.

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