You can make your own ravioli for this recipe with your filling of choice, or in a hurry I like to purchase Oliviari butternut squash ravioli…….
1 package Ravioli
1 large butternnut squash
1 small container heavy cream or half and half
1/4 cup raw pine nuts
1 sweet red pepper
1 bunch basil
*Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.
Dosage: 1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC
salt and pepper to taste
Half your butternut and place it open side down on to an oiled cookie sheet.
Cook for 40 minutes at 375 degrees, or until tender when tested with fork.
Place squash, once cooled, in a food processor. Add 1~1.5 cups vegetable broth puree until smooth but not too much.
Place puree into a saucepan and heat over medium heat, add TBSP of Cannalife Botanicals Infused Olive Oil, and then add heavy cream to desired consistency. (almond milk tastes okay for dairy free option).
Add salt and pepper to taste.
Leave on stove on low if making pasta immediately or place aside to cool for later use.
To toast pine nuts, simply heat your favourite oil on medium~high heat (use a high heat oil such as avocado)
Drop pine nuts in oil once it is hot, these will only take a minute or two to toast so stay with them.
I like to use a stainless steel slotted spoon to stir them around lightly and to lift them out of the oil once they are the desired color. You want them to be a nice golden brown!
SAVE THE OIL.
Coarsley chop your basil and drop it into oil once temp is back up to high and all pine nuts are out. The basil will also take a very short time to crisp. It will start to curl and crisp and can then be removed with the slotted spoon also.
Place both on paper towel to absorb any excess oil.
Boil salted water. I add a tbsp of oil so ravioli does not stick once removed. boil your pasta to desired tenderness remove from water and rinse .
( at this point I like to also toss my ravioli in some Cannalife Botanicals Infused Olive Oil for a little extra kick)
Combine all ingredients and drizzle truffle oil over entire dish to taste. Remember it has a strong flavour so not much is needed.
Finely chop the sweet red pepper and sprinkle over dish for garnish.
You can add tiger prawns for a west coast kick!!!
I simply pan fry with salt and pepper quickly and place on top of dish.
I also like to put the pine nuts and crispy basil right on top of dish as the colors look great against the squash .
I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking time to cook and let things simmer and really bring out flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.