Mushroom Ravioli with Butternut Squash Walnut Sauce

Music: The Violent Hour – Seawolf

Mushroom Ravioli with Butternut Squash Walnut Sauce

In honor of this, I made a very special meal (actually, I made this about two months ago).  If any of you have taken the Twilight pill you’ll know why.  If you haven’t, read this and you might understand better.  I am so excited about this movie I squeal like a little girl when I see anything related to it and I might upchuck a little in anticipation (if you’re with me on this I dare you to come forward and comment). James thinks I am insane and is convinced I wasn’t even this obsessive when I was 15.  However, through osmosis he knows as much about the story as I do. He even referred to me as spider monkey the other day.

What you’ll need:

I box of Mushroom ravioli (I bought it at Russo’s), 1 butternut squash, olive oil, 2 garlic cloves, 1 small sweet onion, 1 cup of walnuts, 6 sage leaves chopped, 1 tablespoon of butter,  1 box of mushrooms, 3/4 cup heavy cream,  2 cups of chicken broth.

  • Preheat oven to 350 degrees.
  • Halve the butternut squash and remove seeds. Place on baking sheet.  Drizzle olive oil over squash and put a clove of garlic in the belly of each side (lots of people will peel and cube a butternut squash to roast but its too difficult for me.  Butternut squash are very hard to cut!). Roast for 40 minutes until squash is soft.

Roasted Butternut Squash

  • When finished take out of oven and let cool.  Scoop out butternut squash and place into food processor.
  • Pulse until squash is a mash and leave aside.
  • While squash is roasting, chop up onion.  Over medium heat in medium saucepan, heat 2 tablespoons of olive oil.  Add onions and cook until tender and translucent. Put aside is separate container.


  • Slice  mushrooms.  In same saucepan heat 1 tablespoon of olive oil. Cook mushrooms for 7 minutes. Put aside in separate container.


  • In same saucepan add milk and chicken broth.  Let mixture warm without boiling.  Add nutmeg, salt and pepper.  Slowly add butternut squash puree to milk with a whisk.  Whisk slowly until combined.  (Use as little or as much of the squash as you’d like to taste.  The remainder can be saved and used separately).  Sauce can be thick or thin depending on how much squash you combine.
  • In small saucepan lightly toast walnuts.  When toasted (about 3/4 minutes) remove and chop into small pieces when cooled.
  • In same small saucepan melt butter.  Add chopped sage and sauté for 2 minutes.
  • Add walnuts, sage and mushrooms to butternuts squash sauce and stir.  Heat over low flame for 2 minutes until combined.

Mushroom Ravioli with Butternut Squash Walnut Sauce


1 Comment

Filed under Brooklyn Places, Butternut Squash, Pasta, Recipes

One response to “Mushroom Ravioli with Butternut Squash Walnut Sauce

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