I always go on a bit of a butternut squash craze in the fall, and even wrote about it for one of my recent Packet In The Kitchen columns.
And I noticed these triangular squash-filled ravioli on a recent visit to Trader Joe’s, so had to try them. I also bought shiitaki mushrooms, and sautéed those in brown butter, throwing in some sage, which was all that was needed for “sauce.” And of course a sprinkle of Parmesan to finish. Accompanied by salad (I used TJ’s wild arugula), this made an excellent dinner.
It’s become almost automatic for me that I reserve a little of the starchy boiling water when I cook pasta. In this case, since I transferred the cooked ravioli directly to the frying pan with the mushrroms, using a slotted spoon, there was plenty of liquid clinging to the ravioli already. But I did sprinkle a little extra pasta water on the leftover ravioli before refrigerating, so they wouldn’t be dry when reheated.