Butternut Squash Ravioli with Bechamel Sauce
I associate this dish with Autumn, with September, Fall leaves and pumpkin-spiced everything! The rust color, that burst of nutty butternut squash flavor stuffed inside of soft pasta shells, almost like that of pumpkin-spiced goodness and coated with creamy, velvety Bechamel sauce, spiced and sprinkled with cayenne pepper. Nothing says Fall quite like this recipe!
Servings: 6
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!