Sage And Squash Bisque With Ricotta Ravioli

By: Eugenia
Region: Midwest
Soup Group: Vegetarian
Competing Against: Lentil

Servings: 4
Prep Time: 30
Cook Time: 15


  • Butter, divided - 4 tbsp
  • Fresh Sage Leaves (about 24) - about 1/2 oz(s)
  • Onion, chopped - 1/2 cup(s)
  • Garlic - 2 minced tbsp
  • Vegetable Stock - 16 oz(s)
  • Cooked Butternut Squash - 1 cup(s)
  • Salt - 1 tsp
  • Pepper - 1/2 tsp
  • Frozen Ricotta Mini Ravioli - 8 oz(s)
  • Parmesan Cheese, freshly grated - 1/2 cup(s)

Heat 2 tablespoons butter in a medium sized skillet over medium heat. Chop all but 16 leaves of the fresh sage. Cook all of the sage in the butter until the whole leaves begin to crisp, about 5 or 6 minutes. With tongs remove the whole leaves and drain on paper towels. Add the onion, and one tbsp of the garlic to the sage/butter mixture and cook, stirring often, until the onion is translucent, about 4-6 minutes. Transfer mixture to a large saucepan. Add the vegetable stock and and squash and simmer for 15 minutes.

Melt the remaining 2 tbs butter in the same skillet. Add the remaining garlic and cook over medium high heat until the butter begins to brown.

Meanwhile, prepare the mini ravioli according to package directions. When done, drain and set aside.

With a hand blender or food processor puree the squash and broth mixture. When perfectly smooth, combine with the cream/Parmesan cheese mixture and mix well. Add the mini raviolis and bring to a gentle simmer.

Divide among 4 bowls and sprinkle the remaining Parmesan cheese evenly among the bowls. Garnish each with 4 of the fried sage leaves. Serve immediately.

I fell in love with fresh squash ravioli in browned sage butter when my best friend served it to me one evening on a 'girl's night'. After that I've been exploring other ways of taking these wonderful flavors and finding unexpected ways to serve them. My greatest fan of this soup is my husband, Paul, and I'm looking forward to serving this to the friend who first introduced me to the bewitching pasta recipe that this soup is inspired by. This will be a great, impressive, and unexpected course for the upcoming holidays.

Posted February 17th, 2013