Squash Ravioli with Shrimp & Bay Scallops:
- Toss 1 c. diced butternut squash with 2 tbsp. olive oil, salt, and pepper.
- Place in a 400F oven for 30 minutes, tossing once or twice with a spatula, until tender and caramelized in some places.
- Meanwhile, bring a large pot of water to a boil, season with salt, and add in 1 lb. pumpkin ravioli.*
- While ravioli is cooking, melt 1/2 stick unsalted butter in a large skillet and add in 6 fresh sage leaves.
- Add in 1/2 lb. rock shrimp and 1/2 lb. bay scallops and season with salt and pepper.
- Cook seafood for 5 minutes, until just cooked through, then remove with a slotted spoon and set aside.
- Turn up the heat on the butter and let it get lightly brown and nutty.
- Drain the ravioli and add it to the butter, along with the seafood and roasted squash.
- Toss to combine, then divide onto plates and serve.
Serves four
*Or butternut squash. Fresh or frozen is fine, but look to the package for accurate cooking time.
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