Saturday, July 11, 2009

Butternut Squash Ravioli with Avocado Cream Sauce

I once had a pasta dish in an Italian restaurant that had an avocado sauce on it that was delicious and surprising. After a couple of attempts I finally came up with my own version that was quite impressive. I made it up on the spot and did not write it down so the recipe below is from memory and might need a tweak. The sauce is a guilty and fatty pleasure as it has heavy cream, extra-virgin olive oil and goat's cheese in addition to the avocado so enjoy but go for a walk after dinner. When I made it I had sauce leftover that used to make a great dressing for a crab meat salad sandwich (on a brioche roll with chopped escarole and red onion slice).

The avocado and the butternut squash ravioli was a great combination, I would guess a ravioli with mushroom filling could be good, lobster would be nice, maybe a mozzarella and sun-dried tomato too. I served the ravioli with steamed baby zucchini to highlight both winter and summer squash together.

Butternut Squash Ravioli with Avocado Cream Sauce

2 or so tablespoons of extra-virgin olive oil
2 medium cloves of garlic, minced
8 ounces of heavy cream
2 ripe avocados
Fresh lemon juice
4 ounces of goat cheese, broken up or mashed with a fork
2 tomatoes, seeded, peeled and coarsely chopped

  1. Heat olive oil in sauce pan on medium heat. Add minced garlic, stir and cook until garlic is fragant and golden brown about 30 seconds.
  2. Add heavy cream, stir and simmer for a few minutes.
  3. Meanwhile cut avocados, scoop out of shell and place in a bowl. Mash avocados and sprinkle with lemon juice to keep avocado from turning brown.
  4. Stir in goat cheese and tomato and simmer for a few minutes longer.
  5. Cook raviolis as per manufacturers direction. Place raviolis in pasta dish and pour sauce over and serve.

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