Close

What do you like? What don’t you like?

WE’D LOVE TO KNOW!

Thank You!

To create happy customers, we really listen to them. Thank you for taking the time to let us know what you think!

99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Wednesday 8am-9pm
Thursday - Saturday 8am-10pm

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001
OPEN NOW!
7 DAYS - 8am to 10pm

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10pm

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

Stew’s Farm Fresh Foods Stew’s Gifts Stew’s Catering Stew’s Wines
This Way For Fun!
Fresh Delivery!
Sign up for specials
Locations & Hours

99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Wednesday 8am-9pm
Thursday - Saturday 8am-10pm

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001
OPEN NOW!
7 DAYS - 8am to 10pm

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10pm

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

header_holiday_filet_1280x360

Stew Leonard’s Family Recipes

Family Recipes

butternut_ravioli

Butternut Squash Ravioli with Sage and Toasted Pine Nuts

A simple ricotta-Parmesan filling seasoned with nutmeg lets the butternut squash do the talking. The light sage sauce flows over the ravioli, and the toasted pine nuts add a nutty, classic crunch. This dish will impress any guest—it certainly makes for a creative dinner! Want to change it up? Replace the ricotta and Parmesan with goat cheese for a different, slightly richer flavor.

TIME TO PREP 10 minutes
TIME TO COOK 25 minutes
SERVES 4 (3 ravioli per serving)

Ingredients
1/2 tsp. Lemon Juice
1/4 tsp. Nutmeg
3/4 cup Ricotta Cheese
2 tbs. Parmigiano Reggiano Cheese, grated
Salt & Pepper
1 medium Butternut Squash, ,peeled and prepped
2 tbs. Stew Leonard’s Extra Virgin Olive Oil
8 leaves Sage
1/4 cup Pine Nuts

Directions

1. Make the filling. In a medium bowl, combine all the filling ingredients and mix well. Set aside.

2. Make the ravioli. Slice the squash lengthwise to create a slit, taking care not to pierce any farther than its center. Spiralize using blade a (makes ribbon-like pasta, similar to a pappardelle). Select 24 slices of squash, saving any additional for another use.

3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. When the oil is shimmering, add the sage and fry for about 5 minutes, then transfer to a paper towel–lined plate to drain. Add the butternut squash slices in a single layer, working in batches if necessary, and cook for 5 minutes per side or until fork-tender. Transfer to a large piece of foil or parchment and set aside.

4. Carefully wipe the pan clean and add the remaining 1 tablespoon olive oil over medium heat. When the oil is shimmering, crumble in the fried sage, then transfer the sauce to a small bowl. Immediately add the pine nuts to the pan and toast, stirring, until golden brown, 3 to 5 minutes. Add to the bowl with the sauce.

5. To serve, lay out three butternut squash slices on each plate. Using a knife or the back of a spoon, spread 2 tablespoons of the cheese mixture over each slice and then top with another slice. Drizzle the sage–pine nut sauce on top to finish.

See what's for dinner!

What's For Dinner?

Pick the best sellers!

img_bing_wall_of_food

Bigger brain? Eat this!

Fresh From Our Dock

This chicken sings!

img_bing_chicken

Buy now. Prices down!

img_bing_filet

What’s that smell?

img_bing_baker