last minute ravioli
Although it’s fun to make your own ravioli, store bought is the way to go for a no-nonsense last minute dinner party. Try to buy the best quality possible (not prepackaged supermarket ). The way to buy ravioli is usually by the piece. Figure on at least 5 per person. Although I made this with butternut squash, feel free to sub in any other vegetable that would work. I’ve made a version of this with radicchio and even cabbage.
Ingredients
- 20 to 24 Ricotta Ravioli
- 2 tablespoons of butter
- 2 tablespoons of extra virgin olive oil
- 1 medium onion, diced
- 1 teaspoon salt
- black pepper
- 1/2 cup white wine
- 1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
- 200 grams/ 8 ounces of small wild boar sausage (or other type of salami)
- 1 cup grated Parmigiano Reggiano
Instructions
- Peel the salami and place it in the bowl of a food processor and process until finely chopped. Set aside
- Pour olive oil and butter into a skillet and when hot add the chopped onions and salt and pepper. Cook until the onion is soft, about 8 to 10 minutes. Add the chopped meat, and let cook a few minutes to release the fat. Add the wine and let it cook off. Add the cubed squash, stir and add 1 cup of water. Let cook till quite soft. If it starts to dry out, add a bit of water. This should take about 15 to 20 minutes.
- Right before you are ready to eat bring a large pot of salted water to boil and reheat the sauce.. Add the ravioli to the boiling water. If they are fresh they should only take a few minutes to cook through. If the reheated sauce seems too thick, add a bit of the pasta cooking water to loosen.
- To serve: Place 5 or 6 drained ravioli in each serving plate, and top with about a cup of sauce. Let guests top with grated parmigiano.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2017/12/dinner-party-last-minute-ravioli/