One of my family’s favorite recipes is Naked Ravioli – the insides of the ravioli on the outsides kind of naked – not the call the health department kind.
This time around, the Naked Ravioli got a cozy, warm, comfort food type of make over. Peas were swapped out for squash and the rosemary-olive oil sauce was replaced with browned butter and thyme. It’s fall on a plate. Enjoy.
Naked Ravioli with Squash and Browned Butter Sauce
An Amy’s Cooking Adventures Original Recipe
1 small buttercup squash
1 lb spicy pork sausage
¼ cup parmesan cheese
1/3 cup bread crumbs
13 oz (1 box) whole wheat pasta
3 tbsp salted butter
½ tsp dried thyme
Salt & pepper
Preheat the oven to 425 degrees F.
Cut the squash into eight wedges. Scoop out and discard the seeds and pulp. Place the wedges on a microwave safe plate. Microwave on high for 5 minutes.
Remove the squash from the microwave. Place the wedges on individual squares of aluminum foil. Top with a large dollop of butter and pinch the aluminum foil closed. Place in the preheated oven for 20-30 minutes or until tender. Remove from the oven and sprinkle with salt and pepper. Scoop the flesh out of the shell and break into small chunks. Set aside.
Meanwhile, mix the sausage, egg, parmesan, and bread crumbs together. Once thoroughly mixed, form into 1 to 1 ½ inch meatballs.
Bring a pot of salted water to a boil. Carefully drop the meatballs, one at a time, into the boiling water. Cook, uncovered for 7-10 minutes or until cooked through.
Use a slotted spoon to remove the meatballs from the boiling water. DO NOT DRAIN. Set the meatballs aside in a bowl and cover.
Pour the noodles into the still boiling water that the meatballs were cooked in. Cook according to package directions and drain; reserving ½ cup of the cooking water.
While the pasta cooking, melt the butter over medium heat in a small saucepan. Continue to cook the butter, stirring occasionally, until the butter has browned. Add in salt, pepper, thyme, and reserved pasta cooking water; whisk together to form a light sauce.
Pour the browned butter sauce over the noodles in a large serving bowl and stir together. Add in the cooked meatballs and squash. Stir to combine. Serve topped with fresh parmesan cheese.