RedRossa's fall favorite--butternut squash ravioli

GOLDEN VALLEY, Minn.--  Chef Carl Littlejohn from RedRossa Italian Grille in Bloomington stopped by our KARE 11 Kitchen to share one of their signature dishes.

RedRossa is located at 1901 Killebrew Drive just off Cedar Ave., across from MOA, in Bloomington. For details, call 952-814-2910 or visit www.redrossa.com.

Butternut Squash Ravioli

Prep:
Butternut Squash 2 whole squashes
Gorgonzola, ½ cup
Pasta Sheets (12x12 pre-rolled sheets), 2 sheets
Egg Wash, 2 whole eggs,
Water , 1/3 cup water
Salt, to taste
Pepper, to taste

Cooking:
Water, 3 Q
Butter, 2 TBLS
Italian Herb Blend, ½ TBLS
Salt, to taste
Pepper, to taste
Parmesan, shaved, garnish

**Wash hands. Thoroughly clean/sanitize food utensils, equipment and work surfaces.**

1. Take a fork and scoop out the butternut squash into a bowl. Mash with a fork until it looks like a rough (chunky) puree.
2. Add Gorgonzola, salt, and pepper.
3. Take your pasta sheets and apply egg wash around the edges. Then across the middle and into thirds width wise. ( You will be getting three medium sized ravioli from one sheet)
4. Fill sheets with squash mixture, and seal by pressing down with a fork.
5. After your water has come to a boil place your ravioli into a pot. Cook until al dente or 4-5 minutes. Strain through a colander. Put aside until pan sautéing them.
6. Heat up a non-stick sauté pan with your butter and herbs. Wait until the butter turns a little brown for better flavor and then your all clear to add your ravioli in
7. Cook until golden brown on both sides ( If its not browning and butter is burning turn down your heat)
8. Take out of pan and place on a plate then drizzle butter over ravioli as a sauce.
9. Serve immediately.

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