Photo courtesy of Vickie Chynoweth

Photo courtesy of Vickie Chynoweth

Well-fed at the Federal Way Farmers Market: Winter squash alfredo with lobster ravioli

Recipe of the week includes winter squash from the Federal Way Farmers Market.

The Federal Way Farmers Market is in its final weeks for the 2020 season.

Visit the market from 9 a.m. to 3 p.m. each Saturday through October 31 and pick up ingredients needed for the recipe below.

The Federal Way Farmers Market is located in the Commons mall parking lot at 1701 S. 320th St. in Federal Way.

Winter Squash Alfredo with Lobster Ravioli

By Vickie Chynoweth

Ingredients

2 cups winter squash pulp

1 pound of lobster ravioli (spinach or tortellini)

1 stick of butter

1/2 cup chopped onion

14.5 ounces low sodium vegetable broth

1 cup plain Greek yogurt

8 ounces Neufchatel cheese

1/2 teaspoon sage

1/2 teaspoon dried thyme

1/2 teaspoon white pepper

1/2 – 1 teaspoon sea salt (to taste)

1/4 teaspoon ground nutmeg

1 tablespoon brandy (optional)

1 tablespoon each of corn starch and water

1/4 cup pine nuts toasted

1/4 cup pumpkin seeds

1/2 cup grated parmesan cheese

Directions:

Wash, then cut winter squash in half and remove the seeds. Put cut side down in large glass dish with half-inch of warm water and cook for 7-10 minutes, depending on size and type of squash.

When soft, let set for 10 minutes before removing the pulp. Put pulp in food processor or blender purée until smooth.

Melt butter in a large pot. Add onion and sauté over medium-high heat until soft. Whisk in vegetable broth and yogurt over high heat 2-3 minutes. Mix corn starch and water until smooth, then add to pot, whisking until thickened.

Add Neufchatel cheese, sage, thyme, nutmeg, pepper, salt and brandy. Cook on medium until cheese is creamy and smooth. Add winter squash purée. Bring to a boil, whisking to smooth.

Add lobster ravioli, or other stuffed ravioli or tortellini, and gently cook until done.

Sprinkle each serving with parmesan cheese, toasted pine nuts and pumpkin seeds.


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Photo courtesy of Vickie Chynoweth

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