Butternut Squash Ravioli with Caramelized Onion / by Anthony Michael Contrino

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If there's one question I am asked all the time, it's "Do you cook dinner when you get home from work?".  Instead of giving them a "hells, no," I usually just explain how I get home too late to even think about dinner.  Truth is, even when I'm off, I try to avoid the kitchen unless it's for testing or recipe development.  Don't get me wrong, I love cooking.  The problem is, I'm spoiled.  I usually have an assistant or dishwasher who helps clean up so that I can move onto the next thing.  There's none of that at home.  Just me.  And, no dishwasher.  So, no, I don't really cook at home unless I can throw something together quickly and with minimum clean up.

That brings me to this post.  This recipe is EASY and the clean up is a breeze.  Sometimes I'm feeling festive and finish the dish with some pomegranate seeds.  They add a pop of color and flavor, and a much needed crunch.  Toasted pine nuts are cool, too.  This dish also makes a great starter, which can easily serve 4.

Butternut Squash Ravioli with Caramelized Onion //  Serves 2

8-10 ounces Butternut Squash Ravioli (I like Trader Joe's.  It comes in an 8.8 ounce package)

2 tablespoons extra virgin olive oil

1 Spanish onion, sliced thinly

2 tablespoons unsalted European butter

8-10 small sage leaves

1/4 cup grated pecorino, plus more for serving

2 tbsp. pomegranate seeds or toasted pine nuts, optional

Salt & freshly ground black pepper

 

Bring a 6 quart stock pot filled with water to a boil.  Add a generous pinch of salt.

Meanwhile, warm the oil in a large high-sided skillet over medium heat.  Add the onions and season with salt and pepper.  Sauté until they caramelize, about 10 minutes.  Add the butter and sage and swirl the pan until the butter is completely melted.  Reduce the heat to the lowest setting.

Add the ravioli to the boiling water and cook according to package directions.  When al dente, use a slotted spoon to transfer the pasta to the sauce.  Sprinkle the pecorino over the pasta.  Cook 2 minutes, tossing often.  

To plate, scoop some of the ravioli into a shallow bowl, make sure to get some onion and sage.  If using, add the pomegranate or pine nuts..  Sprinkle with some more pecorino and some freshly ground black pepper.  Serve immediately.

 

Special thanks to my editor, Bridgid Egan.  ;)