pre-made butternut squash or pumpkin ravioli

Does anyone know where I can get pre-made (frozen or refrigerated) butternut squash or pumpkin ravioli? I live in the city.

Thanks much!

I have seen it at Trader Joe's.

Here's another good bet:

Pastafresh Co.
773/745-5888
3418 N. Harlem Ave.
Chicago

Whole Foods used to have a nice one, too, but I haven't looked for it for a while. It was in the frozen food section.

Love it with a brown butter sage sauce.

I know I have seen them at Pasta Fresh as LAZ references above. I believe I've also seen them at Freddy's. While I've never purchased said, I've bought enough similar merchandise at both to expect excellence.

Definitely call ahead. I'll bet if they don't have it in stock, they'd make to order at a reasonable price.

-ramon

I just bought some butternut squash ravioli (refrigerated, not frozen) at Sam's Club in Vernon Hills. I can't decide what kind of sauce to make to go with it. Does anyone have any suggestions?

Pasta Fresh's is pretty good, though I find their ravioli rather thick-skinned. Still, a good choice.

As for sauce, brown butter and a little sage works well, or a cream sauce with sage or a similar herb. I think those are fairly traditional choices.

(Just remembered from experimenting a few years back, cream sauce with some chicken broth in it was a lot better than a straight cream sauce.)

I've seen squash ravioli frozen both at Bari (I can't remember the brand they sell--white labels, green printing) and at Freddy's (made in house--or at least labeled as such). I have greatly enjoyed all the Freddy's frozen pastas I've tried so far.

Bari
1120 W Grand Ave
Chicago, IL 60622
(312) 666-0730

Freddy's Pizza
1600 S 61st Ave
Cicero, IL
(708) 863-9289

Kristen

Costco on Damen was sampling some today, and it was good. The woman doing the demo said it's a seasonal item only, so when they sell out, they sell out. A double container (2 pounds?) cost about $9.

> As for sauce, brown butter and a little sage works well, or a cream sauce with sage or a similar herb. I think those are fairly traditional choices.
> (Just remembered from experimenting a few years back, cream sauce with some chicken broth in it was a lot better than a straight cream sauce.)

I found and tried to follow a recipe for lemon cream sauce, but ... blech. I must have done something wrong. After that I made a sauce of butter, white wine, sage, sugar, and salt, and that worked fine.

Butternut squash ravioli -- that was the taste of autumn in a bowl. Just what I needed.