This dish was inspired by an absolutely phenomenal meal that I had at Idle Tyme Brewing in Stowe, VT. After a few hits and misses with the recipe development, I finally up came up with a comparable extraordinarily delicious and very rich recipe to satisfy even the pickiest of eaters. 💜
Ingredients:
- 1 package butternut squash ravioli (I’ve used both Rana and Vermont Fresh Pasta)
- 2 tablespoons butter (unsalted)
- 3 pieces Mckenzie Deli bacon (chopped)
- ½ large onion (minced)
- ½ cup freshly grated parmesan cheese
- 1 cup heavy cream
- 2 tbsp. Vermont Pure Maple Syrup
- 2 large cloves garlic (minced)
- ¼ tsp. dried thyme
- ¼ tsp. dried rosemary
- 1 tbsp. white wine (pinot grigio)
- Sprinkle of salt & pepper
- Dash of nutmeg
Directions:
1. Cook bacon until it is crispy. Remove half of the bacon grease and use the other half of the grease to cook the onions.
2. On medium-high heat, sauté the onions with salt & pepper for 8-10 minutes.
3. Add the white wine, thyme, and rosemary–turn the heat down to medium–cook the onions for 3 more minutes.
4. Add the garlic and butter to the sauté and cook for 2 more minutes–until the butter melts and begins to bubble.
5. Stir in the maple syrup–cook for 1 more minute.
6. Add the heavy cream and nutmeg–turn the heat up to medium-high.
7. Reduce the sauce down by a quarter (bring the heat down to medium if the sauce begins to boil up). This will take about 3-4 minutes.
8. Turn the heat down to low and stir in the parmesan cheese until it has melted completely. This will take about 3 minutes.
Note: Cook your ravioli towards the end of cooking the sauce.
This is a really decadent dish that surprisingly doesn’t really take a lot of time to make. I would recommend serving it with a light refreshing side salad and a big old glass of water! I hope that you enjoy this recipe. If you do end up trying it out, please consider leaving me a kind comment below. 👇✨😊
