BUTTERNUT SQUASH RAVIOLI with FIVE MINUTE PESTO CREAM SAUCE
(serves 4 as a main dish / 6 as a side)
1 tablespoon butter
1 tablespoon olive oil
½ shallot, finely minced
1 clove garlic, minced
1 cup heavy cream
1 6-ounce package prepared fresh pesto (Rana or Capone Foods are both great)
Salt and pepper
2 packages butternut squash ravioli (we like the Rana brand)
A note about timing: this dish comes together fast and that’s a huge part of its appeal. One of our go-to moves when prepping dinner to speed things up even more is to set pasta water to boil as soon as we step in the kitchen. Then, as you empty the dishwasher, clear the counters and get started with dinner prep, the water is boiling when you’re ready to use it.
Bring a pot of salted water to boil over high heat. Once the water is boiling, heat butter and olive oil in a large skillet or braising pan over medium heat. Add the minced shallot and garlic and cook, stirring constantly, until very fragrant and softened, about two minutes. Add the heavy cream to the skillet, and raise the heat just slightly, to medium-high, so it starts to gently bubble, but not boil. Add the pesto and use a whisk or wooden spoon to stir it into the warm cream.
Drop the ravioli in the boiling water and cook until one minute shy of done (ours took 3 minutes). While the pasta cooks, continue to stir together the pesto and cream as they thicken into a uniform sauce. Drain the ravioli and add to the sauce, cook one additional minute, tossing together well. Taste and add salt and pepper if needed. Remove from heat and serve.
To serve: sprinkle with grated Parmesan and serve immediately.
Additional serving suggestions: This pasta is delicious, but very rich. We usually pair it with just a simple green salad, lightly dressed. If you want to add protein, roast or grilled chicken is a great addition.
This recipe yields about 4 generous servings as a main dish. If your family is smaller, or you are cooking for one, you can halve the entire recipe and use one package of ravioli. You will have two generous servings, or one meal plus leftovers.
BEVERAGE PAIRING SUGGESTIONS
One thing in particular we knew when choosing beverages to pair with this dish, beer was off the table. With sweet, earthy ravioli in a decadent pesto cream sauce, beer would just be a bit too heavy for pairing here. We do however have not one but two white wines to suggest. The first is a perennial favorite in both stores made by two of the nicest people in the wine business, Sean and Nicole Minor. The Sean Minor California Series Chardonnay has been one of our best selling chardonnays for the past decade. Golden colored in the glass with aromas of juicy grapefruit and white peach on the nose, this wine is a complete crowd pleaser. On the palate, it’s medium-bodied, balanced and nicely textured, with finely integrated oak, lively stone fruit and citrus flavors and a clean, fresh finish.
Also from California but decidedly different from the average chardonnay is a new staff pick in the wine department: the Rootdown Wine Cellars ‘Es Okay’ White. Golden yellow in the glass with intense aromas of white peach, apricot and blood orange, this is a bit of a kitchen sink white blend sourced from a few different places in California’s central coast. Mostly chardonnay, chenin blanc and pinot gris, this is a highly aromatic, juicy white wine with a little bit of texture and snappy, dry finish. Super cool and a new favorite with many of our wine staff, this unique white is a killer match with creamy pasta or other savory snacks.
When pairing red wine with rich cream sauces, our favorite move is to choose something light and approachable. The Corte Bravi Valpolicella Classico shows clear ruby colored in the glass and bursts from the glass with aromas of ripe red berries and red stone fruit. On the palate this wine is lively and easy drinking, with more fresh red fruit flavors, bright acidity and a clean, crisp finish. A terrific red to pair with most any food, we particularly like it with the creamy pesto sauce in this dish.