All The Best Recipes

Butternut Squash Ravioli with Brown Butter Miso Garlic Scapes and Fresh English Peas

Bought frozen butternut squash ravioli at Bosa.

Made a brown butter-like sauce by sautéing chopped garlic scapes in butter and olive oil, then adding fresh English peas from Westham Island Herb Farm, 2 Tbsp of miso dissolved in 1/3 cup of water, a splash of mirin, a splash of sushi vinegar for acid, and 2 tsp of maple syrup for sweetness. Finished in the bowl with a little drizzle of olive oil and fresh cracked black pepper.