Weekly Meal Prep in Westport, CT — Butternut Squash Ravioli with Sage Butter

Why weekly meal prep

Butternut Squash Ravioli with Sage Butter is the kind of dish that rewards patience most weeknights cannot spare. Prepared in the morning, chilled properly, and delivered cold-packed, it arrives ready to finish gently — the sauce still glossy, the vegetables still bright.

Serving households throughout Westport, CT and Fairfield County, CT, this service pairs classical French technique with the practicality of a five-day cold-pack delivery. Butternut Squash Ravioli with Sage Butter joins a rotation of one hundred scratch-made dishes, each cooked in a single disciplined morning session and chilled properly before it ever leaves the kitchen.

What goes into Butternut Squash Ravioli with Sage Butter?

A Italy-inspired preparation built around vegetarian and a scratch sage brown butter, served with ravioli and spinach. Seasoning stays mild and refined — white pepper is the house standard — with depth drawn from butter, wine, and patient reduction rather than heat or heavy spice.

How is it prepared for ten guests?

1. Complete mise en place: portion the vegetarian, prep aromatics, and measure all sauce components before any heat is applied.
2. Cook the vegetarian gently — it is done when the surface is evenly golden and the flesh yields with slight resistance, never dry at the edges.
3. Build the sage brown butter in the same pan: sweat aromatics in butter until translucent and fragrant, deglaze, and reduce until the sauce coats the back of a spoon with a glossy sheen.
4. Cook the sides (ravioli, spinach) until just tender and still vividly colored.
5. Cool every component below 40°F before lidding. Pack the sauce in its own vessel, separate from the protein.
6. Label, date, and cold-pack for delivery. Reheat gently: protein in a low oven, sauce in a small pan, brought together at the table.

Ingredient list

• 4 lb seasonal vegetables, prepped per the method
• Components for the sage brown butter (butter, shallot, wine or stock as the sauce requires)
• Ravioli — portioned for 10
• Spinach — portioned for 10
• 8 tbsp unsalted butter
• 1 cup dry white wine or stock as appropriate
• Kosher salt and white pepper
• Fresh herbs to finish

Why do clients choose a private chef for weekly meals?

Frequently asked questions