Artichoke Ravioli with Butternut Squash alfredo sauce

hi fans, 2 days ago I cooked, a hearty, squash alfredo sauce to pair with a trader joe's artichoke ravioli dish. and its really delish. so Its best served hot. and I hope you remake this at home and let me know how it turns out. I did made a pesto verison in my previous one, but this is a twist like no other so try this spin off- today







Artichoke Ravioli with Butternut Alfredo sauce

2 9 oz packages trader joes artichoke ravioli

1 cup pureed butternut squash

2 cups heavy cream
2 cloves garlic, peeled and smashed lightl
½ white onion, coarsely chopped

1/2 tsp ground nutmeg
1 bay leaf

2 tablespoons unsalted butter
 
1 ounce all--‐purpose flour

1 cup shredded Parmigiano--‐Reggiano cheese

Kosher salt and freshly ground black pepper, to taste
 
method
to make the alfredo sauce : in a small saucepan, heat the cream over low flame. Add the garlic, onion, nutmeg and bay leaf and simmer for 10 minutes.
In a small skillet, melt the butter over medium flame. add the flour to the melted
butter and stir with a whisk for about 2 minutes or until the flour has a nice toasty and nutty fragrance. strain the hot cream mixture into the saucepan and whist until sauce thickens. reduce the flame to low and add the cheese. stir gently to incorporate the cheese into the sauce taste and season with salt and pepper and stir in the butternut squash and mix to blend together. meanwhile bring a pot of water to a boil with a lot of salt. to taste like the sea. then add the pasta and cook for 5 minutes and then drain and toss In the sauce and toss to combine. divide into 4 bowls. garnish with parmesan and enjoy!

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