I don’t know about you, but when I think of squash, I usually think of the fall. However, my best friend’s mother, who I stole this recipe from, informed me that squash is good in the spring and summer months too. She first made us this dish on Easter, and I must admit, I was a little concerned when I saw what she was making: butternut squash with fried sage and prosciutto over mushroom ravioli. I love all of those things, but together they just seemed like the most random ingredients. But quite the contrary, it’s delicious.
The sweetness and saltiness of the squash with prosciutto is a great balance and the milder flavors of the mushroom ravioli compliments the combo while the sage brings it all together. This has easily become one of my favorite dishes. And it goes well with either red or white wine (I’m a cabernet girl myself).
Now, I’m not one to save time when cooking–maybe because I find it relaxing, who knows–so I spend a good chunk of time cutting up my own squash. (Even peeling the skin off doesn’t always make the squash less tough.) If you’re a person who doesn’t want to risk cutting a finger off or breaking a knife, I highly recommend just getting the pre-cut butternut squash even though it’s more expensive.
Cooking this dish doesn’t have to be difficult or time consuming so it’s easy to make on a weeknight or for a special occasion. I’ve had it on many occasions and it’s delicious no matter what.
Butternut Squash and Prosciutto over Mushroom Ravioli
Ingredients for 4 servings
- 2-3 packages mushroom ravioli
- 1 large butternut squash (or 2-3 small/medium packages pre-cut…get the same amount as ravioli packages)
- 5-6 sprigs of fresh sage
- 1/3 lb Parma Prosciutto (no added seasonings)
- 1/4 cup extra virgin olive oil
- 1/3 cup vegetable oil
- salt and pepper to taste
- shredded Parmesan cheese
- Fry sage leaves over medium heat in 1/3 cup vegetable oil–about 20 seconds on each side. Try not to burn them. A bright dark green is the color you’re looking for. Set aside.
- In a skillet, begin to cook the diced/cubed butternut squash over medium heat. Pour extra virgin olive oil over the squash and sprinkle salt and pepper to taste. Allow the squash to caramelize a little bit and become soft and mushy on the outsides. Then break up the fried sage and add to butternut squash.
- Bring 3 liters of water to a boil and cook the ravioli for roughly 5 minutes, or until they have all surfaced. While the ravioli is cooking, break up the prosciutto and add it to the butternut squash, allowing it to heat up. (If you prefer your prosciutto cooked longer, add to squash sooner–I like mine less cooked.)
- Plate and serve immediately, topping with shredded parmesan cheeses, and pouring some extra virgin olive oil over plate if desired. Enjoy!