This evening I pulled out some of those butternut ravioli that I made this weekend. I wanted to make a cream sauce to go with them so I took to the internet to find something to give me some idea of what I might make. I came across a creamy pesto recipe, and from there, I started to modify…
I started with a couple of jalapeno peppers, diced them, took a couple of yellow banana peppers and a couple red banana peppers and diced them up as well. Saute’d them in olive oil/butter, then added some homemade pesto sauce I had in the fridge. To this I added some milk (maybe a couple of cups or so), I also mixed some (about a tablespoon) of corn starch with a couple tablespoons of milk and added this to the sauce. I continued to heat the sauce, stirring constantly, until it thickened to my liking. The butternut squash was made in slow boiling salt water for 3 -4 minutes, then added to a few tablespoons of the creamy pesto sauce. Last – I topped the ravioli with parmesan cheese.
This was really yummy! Just enough spicy to go along with the sweetness of the butternut squash. MMMM MMM MMM!!
Oh, and for dessert – a piece of pear pie!