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Tuesday, August 23, 2016

butternut squash ravioli with sage-brown butter sauce

Ingredients

  • Servings: 8
  • 1 large butternut squash - halved lengthwise, peeled and seeded
  • 2 teaspoons butter
  • salt and ground black pepper to taste
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/2 cup parmesan cheese
  • 50 wonton wrappers
  • 1 teaspoon egg white, lightly beaten
  • sauce
  • 1/4 cup unsalted butter
  • 1/4 cup chopped fresh sage leaves
  • salt and freshly ground black pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place the squash cut side up on a baking sheet. place 1 tablespoon butter in the hollow of each half. sprinkle with salt and pepper to taste. cover the squash with a sheet of aluminum foil tucking in the edges.
  • bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  • scoop the cooked squash into a bowl, and mash until smooth. mix in the allspice, nutmeg, cinnamon, and parmesan cheese until well blended. season to taste with salt and pepper.
  • fill a deep pot with lightly salted water and bring to a boil.
  • to make the ravioli, place a wonton wrapper on a clean, flat surface. brush edges with the egg white. place about 1 tablespoon of the squash mixture in the middle of the wonton. cover with a second wonton wrapper. repeat with remaining wonton wrappers and squash mixture until all have been used.
  • drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. remove, drain, and keep warm until sauce is prepared.
  • to make the sauce, melt the butter in a skillet over medium heat. stir in the sage. continue to cook and stir until the sage is crispy but not browned. add salt and pepper to taste. place 6 to 8 raviolis on serving plates, and drizzle with sauce.

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