Thursday, February 6, 2014

Fabulous Butternut Squash Ravioli

Butternut Squash Ravioli

This is my child’s favorite dish and if ever we have a celebration, this is what she asks for. It’s served with a walnut cream sauce and it is delicious. I’m sure it’s what she’ll want on this Valentine’s Day.


For the Ravioli

1 butternut squash, at least 1.5 pounds
2 tablespoons olive oil
Salt, pepper
1 garlic clove, chopped
4 or 5 sage leaves, chopped
½ cup dry, grated parmesan cheese
1 package of wonton wrappers (found in most grocery stores)

For the Sauce

1 tablespoon parsley, chopped
1 ½ cups cream
4 tablespoons butter
3 - 4 drops of balsamic vinegar
¼ cup walnuts, shelled

1. Preheat oven to 375 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Brush the surface with some of the olive oil. Season with salt and pepper. Bake, cut side down, until it’s completely soft. Scoop out the flesh. Warm the rest of the oil in a skillet with the garlic and the sage until it’s fragrant, taking care not to brown the garlic. Add the squash and cook, stirring frequently, until it’s fairly dry (5-10 minutes). Remove from heat and season it with the cheese, salt and pepper, and half the parsley. This will be your ravioli filling. Let this filling cool to room temperature before filling the ravioli.

2. Take a wonton and fill the center with about a tablespoon of filling. Brush the edge of the wonton with water (not too wet) and place a second wonton on top. Press down the edges with your fingers, making sure there are no air bubbles. If you have a ravioli cutter, you can seal the edges further by running it along the outside edges. Place onto a baking sheet lined with wax paper and cover with more wax paper while you make the rest of the ravioli. They will keep in the refrigerator for several hours this way. 

3. Roast the walnuts in a 350 degree oven for about 5 minutes, then chop.
Bring a large pot of water to a boil. While that’s heating, make the sauce.
To make the sauce, combine the cream, butter, and most of the walnuts (set some aside for a garnish) in a small saucepan, bring to a boil, and reduce until slightly thickened. Stir in the remaining parsley, season with salt and pepper. Add vinegar to taste.

4. Salt the pasta water, then add the ravioli. Cook them at a gentle boil until they’re done, which will take about 2 to 4 minutes. Pour a little sauce on the bottom of a plate, then scoop out the ravioli and put them onto the plate. Spoon some more of the sauce over the ravioli and garnish with the rest of the roasted walnuts and some parsley. 

Makes about 30 ravioli, serving 4-6.

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