Butternut Squash Ravioloni With Bacon & Cannabis Cream Sauce

AuthorMy Edibles ChefCategoryDifficultyBeginner

A quick, easy bacon & cannabis cream sauce that you could pair with many kinds of pasta but what could be better than butternut squash ravioloni.

Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 ½ lbs butternut squash ravioloni, fresh or frozen
 5 strips bacon, chopped
 12 tbsp cannabutter
 3 cloves garlic, minced
 4 egg yolks
 ½ cup milk or cream
 ½ cup chicken broth
 ¼ parmesan cheese, shredded
 1 tbsp cornstarch
 Kosher salt, to taste
 black pepper, freshly cracked
 ¼ cup mozzarella or havarti cheese, shredded

1

Start boiling a large pot of heavily salted water to a boil.

2

In a medium bowl mix the egg yolks, milk & cheese together.

3

In a large skillet, cook the bacon until desired crispiness. Remove the bacon & excess fat but do not wash the pan. Turn heat to low, add the cannabutter & add the garlic. Stir constantly to prevent burning.

4

Add the pasta to the boiling water & cook as the manufacturer describes.

5

While pasta is cooking, add the egg mixture to the bacon skillet, heat on very low, whisking constantly.

6

In a small bowl, whisk the cornstarch into the chicken stock & add to the egg mixture & cook until it thickens. Add in the bacon.

7

Drain the pasta & add to the sauce, toss well. Serve immediately.

 

Ingredients

 1 ½ lbs butternut squash ravioloni, fresh or frozen
 5 strips bacon, chopped
 12 tbsp cannabutter
 3 cloves garlic, minced
 4 egg yolks
 ½ cup milk or cream
 ½ cup chicken broth
 ¼ parmesan cheese, shredded
 1 tbsp cornstarch
 Kosher salt, to taste
 black pepper, freshly cracked
 ¼ cup mozzarella or havarti cheese, shredded

Directions

1

Start boiling a large pot of heavily salted water to a boil.

2

In a medium bowl mix the egg yolks, milk & cheese together.

3

In a large skillet, cook the bacon until desired crispiness. Remove the bacon & excess fat but do not wash the pan. Turn heat to low, add the cannabutter & add the garlic. Stir constantly to prevent burning.

4

Add the pasta to the boiling water & cook as the manufacturer describes.

5

While pasta is cooking, add the egg mixture to the bacon skillet, heat on very low, whisking constantly.

6

In a small bowl, whisk the cornstarch into the chicken stock & add to the egg mixture & cook until it thickens. Add in the bacon.

7

Drain the pasta & add to the sauce, toss well. Serve immediately.

Butternut Squash Ravioloni With Bacon & Cannabis Cream Sauce

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