This is Marc’s own recipe that he created based on Macaroni Grill’s Butternut Asiago Tortellaci. It is oh, so good!
Enjoy this with a simple Caesar salad and a glass of your favorite wine.
Butternut Squash Disclaimer: Get the smallest butternut squash you can buy. Even still, it will be more than you need for this recipe. Carve out about 45 minutes to peel and chop this bad boy. It’s pretty tough and will take some time! Once you have the whole thing diced, portion it into 1 cup servings and place each serving in a Ziplock freezer bag. Then freeze what you don’t use for this recipe. You can use the frozen squash later when you make this recipe again (and you will!) or to make Butternut Squash Soup.
- 3 Tablespoons butter
- 1 cup heavy cream
- ¼ teaspoon nutmeg
- pepper, to taste
- ¾ cup parmesan cheese, grated
- 9 oz package refrigerated ravioli
- 4 oz bacon
- 1 cup butternut squash, peeled & cubed
- 1 tablespoon vegetable oil
- fresh basil leaves, finely sliced, for garnish
- grated Parmesan cheese, for garnish
- Peel butternut squash and cut into uniform cubes about ¼ inch in size.
- Put pasta water on to boil.
- Cut bacon into strips and cook in a skillet until browned and crisp.
- Remove bacon from skillet and place on a paper towel to drain.
- Heat vegetable oil in skillet and pan fry butternut squash on medium-high heat until lightly browned and crisp outside (about 10 minutes).
- When water has reached a boil, cook ravioli according to package directions.
- While squash is cooking, start cream sauce.
- Melt butter in a skillet over medium-high heat. Add cream, nutmeg, and pepper to butter and cook until the sauce thickens a bit, about 3 minutes. Add grated parmesan to sauce and stir until melted.
- Serve by spooning some cream sauce onto a plate and top with raviolis followed by butternut squash, bacon, parmesan, and basil.