Mini Butternut Ricotta Stuffed Shells with Orange Vinaigrette
Fall season is here and we have the perfect recipe to indulge in the season's offerings. Chef Lauren Simon's Mini Butternut Ricotta Stuffed Shells with Orange Vinaigrette combines the rich flavor of butternut squash with fresh ricotta and sage for a deliciously satisfying meal. Simply bake them in the oven and serve with a zesty orange vinaigrette made from zest and juice of one orange, Dijon mustard, champagne vinegar, and olive oil.
Yield: 6 people
Equipment
- 1 Baking Sheet
- 1 Large Mixing Bowl
- 1 Piping Bag
Materials
- 2 Cups butternut squash cut into 2 inch cubes
- 1 Tablespoon olive oil
- Salt and pepper to taste
- 1 cup ricotta
- 1 Tablespoon fresh sage finely chopped
- 'Large' pasta shells Boiled, drained and cooled
- 1 orange zest and juice
- 1 Tablespoon Dijon mustard
- 2 Tablespoons champagne vinegar
- 1/4 Cup extra virgin olive oil
Instructions
- Preheat oven to 450 F. Toss butternut squash cubes with 1 tablespoons olive oil and season with salt and pepper. Pour squash out onto a baking sheet and roast until tender and beginning to brown around the edges. Roast about 20-25 minutes.
- Let squash cool and then Mash with a fork until smooth. Stir in the ricotta and sage and season with salt and pepper.
- Place mixture in a piping bag and pipe into the shells.
- Whisk together orange juice and zest, mustard, vinegar, Salt and pepper. Slowly drizzle in the 1/4 olive oil while whisking to emulsify.
- Drizzle the vinaigrette over the pasta shells and serve.