Sunday Supper: Butternut Squash Ravioli With Curry Sauce

Makes 2 large or 4 small servings.

Note: From "Food You Love but ­Different," by Danielle Oron.

• 1 (8-oz.) pkg. butternut squash or pumpkin ravioli

• 1 tbsp. olive oil

• 1 tbsp. unsalted butter

• 1/2 yellow onion, thinly sliced

• 1/2 c. cherry tomatoes, halved

• 1/2 tsp. ground turmeric

• 1/2 tsp. curry powder

• 1/2 c. dry white wine

• 1/4 c. chicken stock

• 1/4 c. heavy cream

• 1 tbsp. chopped fresh dill

• Freshly ground black pepper

Directions

Bring a large pot of heavily salted water to a boil. Cook the ravioli according to the package directions for al dente.

Meanwhile, prepare the curry sauce. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes. Add the cherry tomatoes, and season with salt and cook for another minute. Add the turmeric and curry powder and cook until fragrant, about 30 seconds.

Using a slotted spoon, transfer the ravioli to the sauce. Cook, swirling the pan, until the sauce has thickened nicely and coats the ravioli, 1 to 2 minutes. Turn off the heat and add the Parmesan, dill, more salt to taste and pepper.