Last night, as the beginning of Irene began in the form of rain over Cape Cod, I was really craving something rich and savory. I also have been taking items from the freezer for the past two days and preparing them, just in case we lose power for an extended period of time. Looking into the frozen abyss, I decided to prepare this dish for the first time. It was a hit! It was very rich and very tasty. It was also very simple and was prepared in about 20 minutes from start to finish.
4 Chicken Sausages cut on an angle into slices~ I used the Trader Joe’s Andouille variety (spicy)
1/2 red onion
2 tbsp olive oil
1 tsp dried thyme
1/4 cup Parmesan Cheese~ I used the type in the canister, not freshly grated
2 tablespoons butter
3/4 cup of pasta water
Black Pepper to taste
1 package of fresh Butternut Squash Ravioli~ I used the Trader Joe’s variety
1. In a saute pan, over medium heat, add the olive oil, sausage and onion. Cook until browned and the onions are translucent. While the sausage mixture is cooking, cook the ravioli according to the package directions.
2. Once the sausage mixture is browned, add the black pepper and the thyme. Combine well. Reduce the heat to low and add the butter. Once the butter is melted, remove 3/4 of a cup of the water that the ravioli are cooking in and add that to the pan. Add the Parmesan cheese and mix. Turn off the heat once all ingredients are combined.
3. Drain the ravioli and add them to the sausage mixture. Combine well and serve.
This recipe can be found in our very own cookbook.
Photo Credit: Tilly’s Nest