Need I say Yum! Anything that is remotely related to Autumn, September, pumpkins, pumpkin spice lattes, pumpkin-spiced anything, the rust color and fall leaves-I LOVE. Maybe it is not very coincidental that I was born end of September! For some reason the color of this dish (and the color of the butternut squash filling in the ravioli), I also associate with all things Fall. I will mention, however, that this butternut squash ravioli is on the sweet side of pasta dishes and may not please all palates. I, however, reallllly like the combination of the sweet butternut squash stuffing , the soft ravioli outer shell and the velvety Bechamel sauce with a kick of cayenne pepper. Autumn served on a plate.
There are so many options when making Bechamel sauce. You can add more flour to thicken it, add more liquid (milk or even Vegetable/Chicken stock) to achieve a smoother, thinner consistency of the sauce. Cheese can be grated in for a rich, full-bodied texture, and spices can be sprinkled to your heart’s content. Once you learn the technique, the flavor combinations are endless!
Butternut Squash Ravioli with Bechamel Sauce
Ingredients
- 18 oz Butternut Squash Ravioli *Prepackaged (Wegmans Italian Classics)
- 2 tbsp butter *unsalted
- 2 tbsp flour *all-purpose flour, sifted
- 1 1/4 cup milk *whole milk
- 1 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1/2 tsp Kosher salt *or to taste
- 1 tsp parsley flakes *for garnish
- 1/4 cup cheese *Mozzarella or Parmesan
Instructions
- In a heavy-based saucepan on medium heat, add butter and melt. Once butter is melted, add the sifted flour, stir very well and continue to cook on medium heat for 4-5 minutes until a nutty aroma develops and the mixture bubbles (stirring constantly with heat-resistant spatula).
- Now slowly add the milk and continue to stir. Once milk reaches a boil, turn the heat to medium low and cook until sauce thickens (approximately 8-10 minutes), stirring frequently. Once a consistent texture is achieved, add the nutmeg powder, Kosher salt and 1/2 tsp of the cayenne pepper and mix well to incorporate all spices. Cook for an additional 1-2 minutes, until desired sauce consistency is reached. Set aside and let cool.
- Preheat oven to 350 degree Fahrenheit. Cook pasta per instructions on package, drain and carefully separate ravioli pieces so they don't break or stick together. Set aside and let cool.
- In a baking dish, place a thin layer of the prepared and cooled Bechamel sauce, top with the cooked ravioli and then drizzle the remaining Bechamel sauce on the pasta (desired amount-please don't drench the pasta in the sauce). Sprinkle cheese on top. Bake for 5-7 minutes, until cheese melts and pasta lightly browns.
- Carefully remove dish from oven and sprinkle with remaining cayenne pepper and parsley flakes. Butternut Squash Ravioli with Bechamel sauce is now ready to serve. Nosh Farma'aiye!