A Papardelle’s Pasta Recipe

Creamy White Sauce with a hint of Nutmeg over Harvest Squash Ravioli

1 pound Pappardelle's Harvest Squash Ravioli
1 tablespoon onion, finely minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, warmed
1/2 cup white wine
1/4 teaspoon salt
Pinch of freshly ground nutmeg (err on the side of too little)

1. In a sauce pan cook the onion in the butter over low heat, stirring, until it is softened. Stir in the flour and cook while stirring for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth. Add white wine and again whisk until fully incorporated.

2. Add the salt and nutmeg, simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. If desired, strain the sauce through a fine sieve into a bowl.

3. Meanwhile, cook ravioli in four quarts of water for each pound. Add a hearty pinch of salt and one tablespoon olive oil. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil you risk having the ravioli split open.) Occasionally stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, cook about 8 - 12 minutes. Drain carefully or simply use a slotted spoon to remove the ravioli individually from the pot.

4. Serve over ravioli.

Serves 3