BUTTERNUT SQUASH RAVIOLI CHEESE BAKE

Here is an easy weeknight meal that I feel is elegant enough to serve to guests. I went to the grocery store after work one night and wanted to be inspired by something! Anything! I wanted to make a nice meal for my husband and I. This turned out to be a huge winner! My husband even asked for seconds. I took the rest to lunch the next day and I had my co-workers asking what I eating. My tummy wasn't complaining that day that's for sure!

Serves 3

Preheat the oven to 400 degrees F.

Baking time: 15-20 minutes

Ingredients:

  • 2 tbsp butter
  • 2 tsp olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup onions, chopped
  • coarse salt and ground black pepper
  • 2 garlic cloves, minced
  • 1 tbsp flour
  • 1-1/2 cups milk
  • cream-style corn (half a can)
  • 3 sprigs fresh thyme
  • 1 tomato, diced
  • 1 pkg (500g) of fresh butternut squash ravioli
  • 3/4 cup asiago cheese, shredded

1. Preheat the oven to 400 F. Heat the butter and oil in a large deep skillet on medium heat. Saute the mushrooms, onion and garlic for about 2 minutes. Season with salt and pepper. Sprinkle in 1 tbsp of flour and cook the flour in the fat for a minute, then slowly whisk in the milk. Let the cream sauce come up to a slow bubble and keep stirring until you see the sauce thicken up. Season again with salt and pepper.

2. Lower the heat down to low. Add in the cream style corn (just half a can), and stir in the diced tomato. Then turn the heat off, stir in the butternut squash ravioli. Pour the ravioli and sauce mixture into a casserole dish, and sprinkle the shredded asiago cheese. Place it into the oven and bake it for 15-20 minutes or until the cheese has melted and slightly crusted over. Serve immediately with a light salad on the side.

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