Sausage Stuffed Squash Ravioli with Pumpkin Alfredo
Submitted by Shauna Havey
About the cook: Working mama of 2 strapping sons, devoted wife, shutter bug, nature enthusiast, hedgehog lover, home cook, and health nut.
About the dish: This show stopping main course is as fun to make as it is to eat. Low in carbs and brimming with vegetables and protein, it's an elegant dish you can feel good about serving, whether it's to company or for a weekend meal with the family.
National Origin: Italian
Estimated Time: 30 to 60 Minutes
2 small zucchini squash
2 small yellow squash
1 pound bulk mild Italian sausage
8 ounces cream cheese
1 1/2 teaspoons salt, divided
2 Tablespoons olive oil
2 Tablespoons butter
2 teaspoons minced garlic
1 Cup pumpkin puree
2 1/2 Cups heavy cream
1/2 Cup, plus 2 Tablespoons finely grated Parmesan, divided
1 teaspoon coarsely ground black pepper
1. Cut off the tops and bottoms of the zucchini and yellow squash. Cut squash in half the long way.
2. Lay the flat side of each squash half on a mandolin and cut into thin strips. You should be able to get at least four strips our of each squash half, for 32 total strips. Set strips aside.
3. Set a skillet over medium high heat. Add the sausage and brown. Drain sausage, then add cream cheese. Cook over medium low heat until the cream cheese is melted and fully combined with the sausage. Remove from heat.
4. Lay two strips of zucchini and two strips of yellow squash into a tight tic-tac-toe pattern, leaving no space in between the strips.
5. Scoop 1/8 of the sausage mixture and place it into the center of the squash. Weave the squash into a square by folding the strips in, in an alternating fashion. Repeat to make 8 ravioli.
6. Set ravioli onto a sheet pan lined with paper towels. Sprinkle 1 teaspoon of the salt over the surface of the ravioli and allow to sit for 15 minutes. Then, blot the ravioli with a paper towel to remove excess moisture. Place them on a clean sheet pan and bake for 15 minutes.
7. Remove ravioli from the oven and brush with the olive oil. Bake an additional five minutes.
8. Meanwhile prepare the alfredo by setting a sauce pan over medium heat. Add the butter. When the butter is melted, add the garlic and cook until soft and fragrant. Stir in the pumpkin puree, then whisk in the heavy cream. Continue to cook over medium low heat, whisking frequently, until thick and smooth. Add 1/2 Cup of the Parmesan cheese and whisk until it’s melted. Remove sauce from heat.
9. Spoon the pumpkin alfredo onto four serving plates. Place two ravioli onto each plate. Sprinkle ravioli with the pepper and the remaining Parmesan cheese. You can garnish each plate with fresh herbs if desired.