- 1½ lb. butternut squash
- 1 tbsp. olive oil
- 30 frozen jumbo 4-cheese ravioli
- 1 stick unsalted butter
- ⅓ onion
- 24 small whole sage leaves
- ½ c. grated Parmesan cheese
- ¼ tsp. Salt
- ¼ tsp. ground black pepper
- Heat oven to 475 degrees F. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.
- Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3 to 5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.
- While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.
- To serve, arrange 5 ravioli on each plate and top with roasted squash and Parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.
Meet The Chef:
Hi my name is Stacey, my husband and I moved to Southington 23 years ago, one month before our oldest daughter was born. When we were looking for a house, my husband suggested Southington and since the only thing I knew about Southington was Lake Compounce and Queen Street, my response was, “Southington? What’s in Southington?” Now I know what’s in Southington… A great community of awesome people that come together to do amazing things. I’ve always loved food and started cooking dinner every night with my dad when my mom started working when I was 10. The Wedding Soup was my variation of a soup that my grandmother made when I was little.
For the past five years, I have been working as a photographer that specializes in high school seniors and weddings. In addition to portraits and weddings, I have a food feature in the Southington, Bristol, and Plainville Observer that combines my love of food with my love of photography. My husband and three children have been a huge support and are frequent photography assistants.