This is a great autumn dish when corn is at its peak and butternut squash is starting to show up in markets. It’s great on it’s own for lunch, meatless Mondays, or a side dish along side some roasted or grilled chicken. Definitely a farm to table dish.
Seriously, this dish is so simple to make that I could not surpass the idea of filming an instructional video of myself cooking up this fabulous lunch for myself! Check out the video and see for yourself how quick and easy this dish is to cook.
Yes, this dish is loaded with butter – gasp! But I’m beginning to strongly agree that eating traditional farm fresh foods is better and healthier for you. I suggest sticking to organic where content of butter is made from the milk of cows that grazed on pastures without hormones, rather than butter of factory farmed cows.
A meta-analysis published in the journal Annals of Internal Medicine found that there’s just no evidence to support the notion that saturated fat increases the risk of heart disease. (In fact, there’s some evidence that a lack of saturated fat may be damaging.) The real villains in our diet — sugar and ultra-processed foods — are becoming increasingly apparent. You can go back to eating butter, if you haven’t already. New York Times, Butter is Back ‘Mark Bittman’
- 1 pound fresh or frozen organic butternut squash ravioli
- ½ cup (1 stick) organic butter
- ¼ cup minced shallots
- 1 cup fresh or frozen corn kernels
- ¼ cup pine nuts, toasted
- ½ teaspoon kosher salt
- 3 tablespoons crossly chopped fresh sage
- ⅓ cup freshly grated Parmesan Reggiano cheese
- Blanch fresh or frozen corn, in a medium size saucepan, bring cold water to a boil. Add the corn and cook until crisp-tender, 2 to 3 minutes. Remove from heat, drain, and rinse under cold water.
- Toast the hazelnuts, in a small sauté pan, heat over medium heat. Add pine nuts and sauté until lightly brown and fragrant, approximately 2 to 3 minutes. Remove and set aside.
- Add ravioli's to a large pot of boiling water. Cook the ravioli according to the package directions; the time will vary depending upon whether you're using fresh or frozen ravioli. Drain the ravioli and set aside.
- In a large skillet, melt the butter over medium-high heat. Add the shallots, reduce the heat to medium, and cook, stirring occasionally, until the shallot are tender, about 3 to 5 minutes.
- Add the torn, pints, and salt, and cook for 2 minutes. Add the sage and cook for 1 minute more. Add the ravioli to the skillet, tossing gently to evenly coat.
- Divide the pasta among the plates and top with the cheese. Serve immediately.