Monday, November 5

Squash Ravioli with Shrimp & Bay Scallops



Halloween was a pretty low-key event for me this year - my fiance and I dressed up as a 1920's bootlegger and flapper for our work party but came home in time for trick or treaters. We had a couple friends over for a casual dinner, and since I knew we'd be raiding the candy bowl, I wanted to make something light but still festive. I was hoping for pumpkin ravioli, but the butternut squash tastes great and pairs really well with the seafood and brown butter-sage sauce. The squash cubes can be roasted in advance so that putting the whole thing together is as simple as boiling water after guests arrive. It's a great, easy meal to enjoy on a chilly evening (at least until you get sick of pumpkin).


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.