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Butternut squash ravioli with amber maple
Ingredients
- 1 pack 454 grams butternut squash ravioli
- 2 sprigs rosemary
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 3 tablespoons amber maple syrup
- 1.5 cups whole milk
- 1/2 cup toasted pumpkin seeds
- Salt and pepper
- Juice of 1/4 lemon
Directions
- In a pot, melt butter over medium heat. Add in flour and cook for one minute until it’s a thick paste.
- Add milk and whisk in. Cook on a low simmer until thickened. Add more milk if too thick.
- Add maple syrup and rosemary sprigs into the the pot of bechamel
- In a dry pan, toast pumpkin seeds until golden and fragrant.
- Boil pasta according to the directions on the packaging.
- Remove rosemary from béchamel.
- In a pan, combine the bechamel and the pasta and season with lemon, salt and pepper.
- Plate it and top with toasted pumpkin seeds.
