Our day is looking a bit like this:
Henry is enjoying the last bit of snow as it continues to melt away.
And I have been enjoying some blue skies! Bring on the spring.
If you need any dinner recipe ideas here is what we made last night.
Butternut squash ravioli with a brown butter and sage sauce.
The homemade dough was really good, but next time it needs to be thinner. It was quite the workout getting it thin enough. Here is where we got the recipe. You may notice it’s for kids. Enough said. Baby steps.
The butternut squash sauce was really easy. We steamed about 1 pound of butternut squash which had been peeled and cubed. Steam it until you can pierce a fork in it easily. About 15 minutes. Strain the squash and place it in the food processor with about 1/2 cup of goat cheese. Press the button. Puree until it is a consistency you like.
Then once your sauce is ready cut out your dough with a cookie cutter and place the sauce in the center of each piece. Then top with another piece of dough.
Seal the edges with a fork.
Place in boiling water and cook for about fifteen minutes.
While the ravioli was cooking I got busy making the sauce. Brown butter with sage and maple syrup.
7 tbs butter
2 tbs maple syrup
1/4 cup chopped fresh sage.
Melt the butter over medium high. Add the syrup and sage. Cook until the butter begins to brown. Stirring frequently. Serve over the ravioli and enjoy!