It was easy to decide the first dish to work out a recipe for in the 2014 Challenge. I’ve made some version of this dish at least three or four times a year for a few years now. The inspiration was an awesome dinner at Sprig & Vine restaurant in New Hope, Pennsylvania. Typically, a visit to Sprig & Vine is a lunch affair; Fried Oyster Mushroom Po Boys are a rare fried treat eaten after a morning in the fields picking berries or apples. I’ve been there for dinner only once, for a friend’s birthday. I had butternut squash ravioli and it was absolutely delicious.
There are certain things that I find are just not worth making from scratch. I made ravioli from scratch one time; I can officially say I tried. Unlike other items I was happily surprised to see are quite easily made at home, unprocessed, I find ravioli to be difficult and time consuming. Luckily, I found a minimal ingredient, low-fat butternut squash ravioli in the freezer aisle. Rising Moon Butternut Squash Ravioli are wonderful and amazing. I’ve taken inspiration from Sprig & Vine’s dish to dress up the frozen fare. Apples and walnuts provide a texture while fresh cranberries, sage, rosemary and roasted sweet potato add dimensions of flavor. The first challenge in sharing recipes was the realization that I don’t usually measure things when I cook. A couple of attempts and I’m ready to share!
Recipe (serves 2)
1 package Rising Moon Butternut Squash Ravioli
1 cup vegetable broth
1 tablespoon whole wheat pastry flour
1/2 sweet potato (or yam, parsnip, butternut squash), diced
1/2 medium red onion, sliced thinly
2 cloves of garlic, minced
1 teaspoon sage
1/2 teaspoon dried rosemary
salt and fresh ground pepper to taste
3/4 cup fresh cranberries, chopped coarsely
1/2 granny smith apple, peeled and diced
1/4 cup walnuts, chopped
Preheat oven to 400. Line a baking sheet with parchment.
Whisk one tablespoon whole wheat pastry flour with 1 cup of vegetable broth and set aside.
Chop sweet potato. This time I used NJ Sweet Potato, which was already roasting when I took the photo above; I’ve used parsnip or yams in the past. Spray potato lightly with cooking spray and add fresh ground pepper to taste. Place in a single layer on a baking sheet and bake for 15 minutes at 400.
Cook ravioli per package directions.
Add a few tablespoons of water to a medium pan and sauté red onion over medium high heat 5-7 minutes until translucent, adding water 1-2 tablespoonfuls as needed to prevent sticking to the pan. Add garlic (I usually just use a microplane), sage, rosemary and sauté another minute. Add cranberries, apple, roasted sweet potato, and vegetable broth mixture to pan. Bring to boil and turn heat off. Allow sauce to sit a few minutes to thicken. Add salt and fresh ground pepper to taste.
To serve plate ravioli, top with sauce and sprinkle with walnuts.