Autumn Ravioli with Butternut and Sage

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
24 4-ounce portions

With fresh butternut squash and vegan ravioli, this seasonal dish is a perfect way to beat the cold.

Ingredients

3 lb. butternut squash
6 oz. 1/2-in. diced onions
4 tbsp. olive oil
2 cups water
2 tbsp. vegetable base
1 1/2 tsp. ground spice
3/4 cup parsley
1/2 tsp. ground black pepper
3/4 tsp. salt
3 lb. precooked vegan ravioli
2 tbsp. Smart Balance Butter Alternative

Steps

  1. Place squash and onions on sheet pan and toss with oil, water and seasonings.
  2. Roast in 375°F oven, until deep golden brown and soft.
  3. Place ravioli in 2-inch hotel pans and distribute squash mixture over ravioli.
  4. Dot with dollops of smart balance and add broth to each pan.
  5. Place parchment paper over mixture and wrap with tin foil.
  6. Cook until ravioli reaches 165°F, about for 20 to 25 minutes.
  7. Unwrap pan and garnish with fresh-chopped parsley.

Recipe by University of Connecticut

More From FoodService Director

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

FSD Resources