Hello and Thanks to the guests at my recent Joy of Connecting event in Decatur for requesting this receipe.  I thought I would place it on our great new JOC Blog for all to see.  Hope others enjoy as much at our group did.   As you will see you can make it rich and sinful with heavy cream or lighten it by using NonFat Half and Half.  Either way it is very good.

Best Wishes to all for a Happy Thanksgiving from Kathy Greider  of  GreiderBiz – Your BusinessBOOSTER where we work with you to bring in more customers, keep your current customer base happy and encourage all customers to spend more money using rewards and incentives.    If you need more customers spending more money contact me to see the proven methods we use.   Kathy   [email protected]  404.313.8208

Ravioli with Butternut Squash Cream Sauce

16 oz Cheese Ravioli   (fresh, dried or frozen)

1 C Butternut Squash Puree

1 C chicken or vegetable stock

2 C Heavy Cream *** (see substitutions below)

¼  t Cinnamon

Salt and White Pepper  –  to your liking

Cook the ravioli as directed, drain, and cover while preparing the sauce.  I always add a Tablespoon of olive oil to my water when cooking pasta.

Mix together in sauce pan:  stock, squash, and cream.  Cook over medium heat until liquid reduces by ½.    

If you use the heavy cream – you do not need to follow the instructions in the next paragraph but you do need to follow this part: Do not turn the stove up too high or the mixture will scorch on the bottom of the pan.   Bring the mixture to a slow boil and just keep stirring until it thickens. 

In an effort to reduce the fat content of this dish, I use Non-Fat Half and Half in place of the heavy cream.  When you do this the liquid mixture does not reduce as well: so I took  ¼ cup of the liquid out of the pan after it is warm and mix 2 T of Corn Starch with it until the mixture is smooth.  Then slowly add this to the gently boiling liquid.   It takes a while for the liquid to reduce.  Do not turn the stove up too high or the mixture will scorch on the bottom of the pan.  Bring the mixture to a slow boil and just keep stirring.

Since I took out the heavy cream I added a Tablespoon of butter to put a bit of fat into the sauce to help it thicken.

After the liquid is reduced add the cinnamon and salt and pepper as needed. 

Pour sauce over pasta and sprinkle with a little more cinnamon or some parley for color. 

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