Roasted Apple Cream Sauce with Butternut Squash Ravioli feat Stonewall Kitchen Roasted Apple Grille Sauce

September 16, 2021

This Roasted Apple Cream Sauce with Butternut Squash Ravioli is a delicious, flavourful recipe, featuring Stonewall Kitchen Roasted Apple Grille Sauce!

Ingredients:

• 1lb butternut squash ravioli
• 3 tbsp butter
• 1.5 tbsp flour
• 3/4 cup chicken broth
• 3/4 light or heavy cream
• 1/2 cup Stonewall Kitchen Roasted Apple Grille Sauce
• 1 tsp salt
• Pepper to taste
• A pinch of ground nutmeg
• 12-16 fresh sage leaves
• 3 tbsp unsalted butter
• Caramelized apples and sautéed mushrooms (optional)

Method:

• To make the sauce, melt 3 tbsp of butter in a sauté pan over medium heat. Add the flour and whisk as it bubbles, for about 1 minute. Continue to whisk slowly, add the chicken broth and simmer until slightly thickened. Stir in the cream and Roasted Apple Grille Sauce. Add salt and pepper and a pinch of round nutmeg. Continue to heat until sauce is slightly thickened.
• For the fried sage leaves, melt 3 tablespoons of unsalted butter in a small saucepan over medium-high heat, until it is slightly brown. Add the sage leaves and cook until slightly crisp, making sure the pan is not over crowded and the leaves are not touching each other. Place leaves on a paper towel and reserve the flavoured butter.
• Cook the raviolis according to the directions on the package. Serve the raviolis hot with a drizzle of sage butter. Spoon sauce over ravioli, and garnish with sage leaves. Add sautéed mushrooms and caramelized apples, if you’d like. Enjoy!

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