Ravioli with squash and leeks

As the weather gets cooler I crave steamy soups, stews, and pasta. These meals are often family-friendly, plus easy to prepare in bulk and reheat as leftovers. I try to add as many veggies as possible to these dishes to boost the nutritional value.

 

A couple of weeks ago I was looking at a butternut squash and bunch of leeks from my farm share, trying to figure out what to make for dinner. I threw them together with ravioli and a couple more ingredients, and loved the meal so much have I made it again with tortellini.

 

Ravioli with Squash and Leeks

 

1 Tbsp butter
1 Tbsp olive oil
one bunch of 3 large leeks
1 medium butternut squash, peeled, seeded and diced
salt and pepper
¼ tsp dried sage (fresh would be great here)
1/8 tsp nutmeg
2 13-oz packages of frozen cheese ravioli or tortellini

 

1. Put water on to boil in a large pot. Cook ravioli according to package directions and drain.
2. While doing step #1, heat butter and oil in a large pan over medium heat. Cut off the dark green tops of the leeks and discard them. Slice the remaining white/light green leek sections in half lengthwise and run them under cool water, making sure to wash well between layers. Dry the leeks and slice them. Add the sliced leeks to the butter/oil in pan and cook for 5 minutes, stirring occasionally.
3. Add the squash, sage, nutmeg, and salt/pepper to the pan with leeks, cover and cook (stirring occasionally) for about 10 minutes or until leeks and squash are tender.
4. Stir in cooked ravioli, add more salt/pepper if needed and serve with parmesan cheese.

 

Today's tip: Squash your ravioli for fresh taste and nutrition!