Baked Butternut Squash Ravioli Pie with Speck and Parmigiano
Speck Alto-Adige is dry-cured pork thigh meat. It is similar to prosciutto, however, it is lightly smoked and seasoned with bay leaf, juniper berries, rosemary, and black pepper. These wonderful flavors compliment our Roasted Butternut Squash ravioli beautifully. Try this simple "pie" casserole during the Fall season. You will not be sorry!!!
What you will need:
|1 dozen Talluto's Butterut Squash Ravioli|
|1 container Talluto's Shallot Cream Sauce|
|2 oz. Speck Alto Adige, thinly sliced|
|4 oz. Freshly grated Parmigiano cheese|
Baked Butternut Squash Ravioli Pie with Speck and Parmigiano Directions
- Thaw the shallot cream sauce in the refrigerator overnight.
- Preheat the oven to 400 degrees.
- Cook the ravioli in boiling salted water according to the instructions on the package. (8-10 minutes)
- Roughly chop the sliced speck into pieces.
- Pour 1/3 of the cream sauce into a 9" pie dish.
- Arrange the ravioli in the dish.
- Cover the ravioli with the remainder of the cream sauce.
- Sprinkle the chopped speck and some of the grated Parmigiano cheese over top of the ravioli.
- Cover the baking dish and bake for approximately 10 minutes.
- Remove the aluminum foil, increase the oven temperature to 425 degrees, and bake the ravioli for an additional 8-10 minutes. Allow the cheese and the speck to brown slightly.
- Remove from the oven and let the pie rest for 5 minutes to set. Enjoy!