Cheese Ravioli with Roasted Squash and Sage Brown Butter 

Dinner Music Playlist Ideas for Fall

 

The Recipe

 

The Wine

 

The Dinner Music

1 1/2 pounds butternut squash, peeled and diced into into 1/2-inch pieces

1 tablespoons olive oil

30  (about 2 1/2 pounds) frozen jumbo 4 cheese ravioli

1 stick unsalted butter

1/3  onion, minced

24 whole sage leaves (small)

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

 1/4 teaspoon ground black pepper

Pinch of garlic powder (to taste)

 

 

 

Clos Pegase 2006 Napa Cabernet Sauvignon
Red Wine by Clos Pegase from Napa Valley, California. Dark, rich and ripe fruit notes of blackcurrant and ripe plum combine with dark chocolate, spice and a hint of rose petal. The palate is solid, dense and luscious, with great structure, velvety tannins and a long finish.

 

Fake Empire - The National

The National - Boxer - Fake Empire


Flume - Bon Iver

Bon Iver - For Emma, Forever Ago - Flume


The Well and The Lighthouse - Arcade Fire

Arcade Fire - Neon Bible - The Well and the Lighthouse


Ragged Wood - Fleet Foxes

Fleet Foxes - Fleet Foxes - Ragged Wood


The Funeral - Band of Horses

Band of Horses - Everything All the Time - The Funeral


I'm The Man Who Loves You - Wilco

Wilco - Yankee Hotel Foxtrot - I'm the Man Who Loves You


7/4 Shoreline - Broken Social Scene

Broken Social Scene - Broken Social Scene - 7/4 (Shoreline)


A Sunday Smile - Beirut

Beirut - The Flying Club Cup - A Sunday Smile


Reckoner - Radiohead

Radiohead - In Rainbows - Reckoner


I Feel It All - Feist

Feist - The Reminder - I Feel It All


Crying - TV on the Radio

TV On the Radio - Dear Science (Bonus Track Version) - Crying

 

    preparation

    Heat oven to 475 degrees F. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.

     

    Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3 to 5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.


    While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.


    To serve, arrange 5 ravioli on each plate and top with roasted squash and Parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.


    Recipe adapted from Redbook