Pork Tenderloin and Butternut Squash Ravioli

The nice thing about pork tenderloins is that you usually get two in a pack.  At my house that means two different meals featuring two generous portions of scrumptious flavor.

The second tenderloin was studded with garlic slices in shallow slits all over.  It then was rubbed with balsamic vinegar and olive oil and coated with a Williams Sonoma peppery and spicy “Butchers Rub.”

It roasted in a 500° oven for just under 20 minutes and was done to perfection.

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You may have noticed that one of my favorite vegetables is butternut squash.  I had half a squash left from another recipe, so I decided to experiment.  I made butternut squash and sage ravioli.  Pureed squash, a little ricotta and rubbed sage bound with a beaten egg made the filling.  I used wanton skins  to hold the filling. I use small wanton skins to made individual lasagnas and am very happy with how that turns out. The brand of skins I had this time were very thin. They got a little soggy even before being boiled so they were not the most attractive ravioli I’ve ever made.  Next time, I’ll hunt a thicker wonton. I made brown butter flavored with a garlic clove and some minced fresh sage and gave the ravioli a quick toss and turn before plating them.  I then spooned some sage butter over them and garnished them with fried sage leaves. Great flavor.  Next time, they’ll be more attractive!

2 thoughts on “Pork Tenderloin and Butternut Squash Ravioli

  1. Karen Velthaus

    This looks and sounds amazing. Would love a recipe to go by for my fresh grass-fed organic pork and organic butternut squash. Yummy!!

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