Putney Pasta

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Directions for the easiest local dinner ever:

Step 1) Pull a package of Putney Pasta's butternut squash and maple syrup ravioli (made in Putney, VT, of course) from your freezer.  Cook and drain per the package directions.

Step 2) Melt a tablespoon or so of butter in a pan and throw in some sage.  When the butter turns light brown and the sage gets crisp, toss it with the pasta and top with your favorite local cheese.  (Ok, I cheated and used some imported Parmigiano Reggiano that I had laying around.)

Voila!

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3 Comments

Julie said:

Sounds yummy! I love butternut squash ravioli - but we keep a kosher house so I can't usually buy prepared foods like this one. So, a few weeks ago I broke down and got a pasta maker and made my own. Not as quick as the Putney ones, for sure, but they tasted AMAZING!

Kerry said:

Homemade takes a bit longer, ok maybe a lot longer in the case of pasta, but you can't get much more local than that!

two things that i love: pasta, and maple syrup. genius.

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This page contains a single entry by Kerry published on March 17, 2008 11:49 PM.

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Boston "Outstanding in the Field" dinner on September 5 is the next entry in this blog.

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