Butternut Squash Ravioli

Like clockwork, the changing fall leaves bring about this annual craving for butternut squash. Whether it’s mashed with brown sugar and butter or in these raviolis, I’ll take it any way I can get it. My recipe for butternut squash ravioli is stripped down, simple and no fuss. I cheat and use small wonton wrappers, but they are just as good – if not better – than using homemade pasta dough to make them. Also, by using store-bought wontons, it makes this recipe possible to throw together on a weeknight.

Butternut Squash Ravioli














For the Ravioli
1 butternut squash, peeled, seeded and cut into half-inch cubes
4 tablespoons extra virgin olive oil
4 tablespoons fresh sage, roughly chopped
2 cloves garlic, minced 1 teaspoon salt
½ teaspoon black pepper
1 package wonton wrappers
1 tablespoon cornstarch
2 tablespoons water

For the Sauce
4 tbsp butter (can be either salted or unsalted)
fresh sage leaves
salt and pepper to taste

Line a large, rimmed baking sheet with foil and preheat oven to 400 degrees. In a large bowl, combine squash, oil, sage, garlic, salt and pepper. Toss well to combine and spread in one even layer on the baking sheet. Roast until tender and starting to brown, about 30-40 minutes. Remove any large pieces of sage and, using a potato masher or food processor, mash mixture until no large pieces of squash remain. Cool completely.

At a clean workspace, combine cornstarch and water in a small bowl. To make the ravioli, place a rounded teaspoon of the squash mixture in the middle of a single wonton wrapper. Using a small pastry brush (or your finger), moisten two edges of the wrapper with the cornstarch mixture.
Gently fold the wrapper into a triangle, joining opposite corners and taking care to remove any air bubbles and not push the squash mixture out of the edges. Using a sharp knife, trim the edges of the wonton, if necessary.

If not cooking immediately, place the completed ravioli on a parchment lined baking sheet or cutting board.

Freeze completed raviolis on a baking sheet for approximately 30 minutes or until firm and then transfer to a ziplock freezer bag.

To cook, bring a large saucepan of water to a rolling boil. Add a small handful of salt and return to a boil. In a small skillet melt butter over medium heat and add sage, salt and pepper and cook until butter begins to brown, about 3 minutes. In the meantime, add ravioli to the saucepan, one at a time, so that none overlap. When ravioli begin to float and turn translucent, remove from water using a slotted spoon. Transfer ravioli to the skillet and toss in butter sauce to coat. Serve immediately.

Recipe Notes
Because these raviolis are a two-step process (roasting the squash and then assembling), it’s a good recipe to split up. I always end up roasting the squash and then tossing it in the fridge for a day or two before tackling the ravioli.

Since the squash is roasted and not boiled, it doesn’t get mushy or watery if refrigerated. That doesn’t mean you can’t make this with frozen squash or homemade mashed squash (or using some other type of squash) - I’d just recommend giving it some time to drain off or using cheesecloth to wring out some of the liquid. Trust me, you’ll be less likely to have ravs that fall apart when boiling.

I always end up with triangular ravs when I use wonton wrappers. You can use two wrappers to make a square ravioli, but I find the squares quite large and hard to handle when making and cooking. Personal preference.

Fabulous Feasting,
The Diva.

Quick & Easy Panzanella

One of my favorite summer dishes is Panzanella, an Italian tomato salad that includes bread, fresh mozzarella cheese and really any variety of summer veggies you want. This is my summer staple for hot summer nights.

This week, I couldn’t resist a pint of multi-colored cherry tomatoes that were at the Belmont Farmers’ Market. They were so sweet, I’m actually kind of surprised there were any left for the salad by the time dinner came around. Good thing Picky Eater doesn’t like fresh tomatoes (practically a sin!) more for me. I also managed to snag the last ball of fresh mozzarella from the cheese vendor getting ready to pack up his bay for the day…and the last baguette from the baker. Talk about timing. Panzanella was in the stars.


Panzanella is great because it’s so versatile. It’s been called “leftover salad” and for good measure. Got a piece of red onion in the fridge? Chop it up and throw it in the bowl. Cucumber? Sure, why not. Celery, bell peppers, boiled eggs, garlic, onion, tuna, chicken, lettuce and carrots are just a few on a long list of summer favorites that can find themselves tossed in Panzanella.


This time around, I wasn’t in the mood for anything crazy. No bite of vinegar, no garlic or onion breath either. Just a simple salad infused with the flavors of basil and olive oil.

1 pint cherry tomatoes, halved
1 large ball fresh mozzarella cheese, cubed
1 small baguette, cubed
5-10 fresh basil leaves, torn
1/4 cup extra virgin olive oil
salt and pepper to taste

In a medium size bowl, combine all ingredients and toss until coated with oil. Cover with plastic wrap and refrigerate until ready to serve. To serve, toss salad and add additional oil or salt and pepper to taste, if desired.


Fabulous Feasting,
The Diva.

Another Reason to Eat Your Broccoli, Boys

Last week, scientists from the Institute of Food Research in England announced findings that suggest that broccoli can provide protection against prostate cancer. Study results showed that men with a gene called GSTM1 react well to a diet of large quantities of cruciferous vegetables, and that the byproducts of glucosinolates (of which broccoli has ALOT) can block some signals — the cancer-causing signals, that is — that are sent within cancer cells.