These fun little snacks are super easy to make ... just cut some cherry tomatoes in half and do the same with some nice fresh burrata balls (or other small version of mozzarella). Speare them on a toothpick, drizzle with a little olive oil and voila!
As Michelle promised in her blog earlier this week, here are the instructions for the butternut squash ravioli filling.
For the ravioli filling I started by roasting a butternut squash. This was a pretty big one so I hacked it into a couple of evenly sized pieces and drizzled it with salt, pepper and olive oil before throwing it into a 425F oven. I left it in there for about an hour, until a fork passed cleanly through it, and then took it out of the oven. Using a pair of tongs and a wooden spoon i gently scraped the meat of the squash off of the hard outer rind into a mixing bowl. Once in the bowl I mashed it with the spoon and then allowed it to cool to room temperature (uncovered).
Once it was room temperature I added about 2/3 of a container of ricotta cheese (14.5oz), a tsp of salt, 1.5 tsp of black pepper and about 15 roasted cloves of garlic (diced). The key to the filling is trying to decide what role it's going to play in the dinner. In this case I was planning to serve the pasta with braised short ribs and their braising sauce ... so I wanted the pasta to focus on the squash flavor and accent the beef, not compete with it.
For the final product I plated the pasta and then topped with the short ribs and pan sauce, a little shaved parmesan to finish it off and it was ready to eat!
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