So after we had the Butternut Squash "Ravioli" with Lemon Sage Brown Butter Sauce a couple nights ago, I got to thinking: Who wants to eat copious amounts of butter all the time? This pasta was seasonal, delicious and fresh - why muddy it up with loads of unhealthy sat-fats? So instead I decided to make a whole other sauce for the leftovers. In fact, I just finished it for lunch and it was D-E-L-I-C-I-O-U-S...
You pretty much wanna do exactly all the same steps you would if you were to make the Ravioli Recipe, only double the amount of the filling mixture and reserve that second half to slather on top! OR, try the following:
Butternut Squash "Filling" Sauce
One batch of Butternut Squash "Ravioli" Filling Recipe
500g Short Pasta (i.e. Fusilli).
50 g Pancetta.
1 Lb Shiitake Mushrooms, roughly sliced.
1/4 C Asiago or Parmesan Cheese, finely grated.
1/4 C Pine nuts, toasted.
1 Bag of Winter Braising Greens.
1/2 Large Spanish Onion, sliced.
1/2 Lemon, for juice.
Extra Virgin Olive Oil.
Good Swig of Balsamic Vinegar.
Kosher Salt & Fresh Cracked Black Pepper for taste.
What to Do:
Once you have the butternut squash mixture, mushrooms and pancetta ready you can go ahead and make the rest of your dinner (or lunch, in my case).
First, in a non-stick pan over medium heat fry the pancetta. Once it is crispy but still pliable remove and let drain on a paper towel.
Turn down the heat to medium-low and while the pan is still hot (and still has the grease from the pancetta), throw in the mushrooms. Stir well. You may need to cover them to sweat a little if they look like they might burn. After about 10 minutes remove from the heat and set aside.
In a large pot, heat a couple Tbsp of olive oil over medium heat. Once hot, toss in your onion and stir well. Cook for about 7-10 minutes, stirring occasionally until softened and beginning to brown.
Remove from the pot and set aside. In the same pot, toss in a couple more Tbsp of olive oil, the braising greens and give them a good stir. Add 1/4 a cup of water or so, put the lid on the pot and allow to steam, stirring occasionally.
Meanwhile, as the greens steam, salt some water and cook the pasta according to package directions.
Once the braising greens are reduced in size (and they will - a LOT), and are almost cooked (this takes only about 7 minutes) throw in a swig of balsamic vinegar and stir. Allow to reduce. When you can smell the vinegar and it's beginning to caramelize to the pot it's finished. Pull it off the heat, mix in the onions, sprinkle lightly with lemon juice and set aside.
Drain and rinse the pasta after about 8 minutes or so (el dente) and return to the pot. Mix in the squash mixture, mushrooms, and greens. Pour contents into a nice big serving bowl and top with asiago or Parmesan cheese, pancetta and pine nuts.