Wednesday, February 22, 2012

butternut squash ravioli in a brown butter sauce..


i had mentioned here how much i love wonton wrappers.. they are amazing.. now this recipe took some time.. it's not a quick after work meal.. it's when you have an extra hour or 2 to make dinner.. maybe a lazy sunday.. but it was so good.. shell liked the mushroom ravioli i made better, however i preferred the butternut sqaush.. simple.. and fresh tasting.. this recipe was inspired here..



prep time: 1 hour and 10 minutes
cook time: 10 minutes
servings: 4-6

ingredients:

1 butternut squash, approximately 2 lbs, peeled and cubed (about 3 cups)
evoo
salt and pepper
2 shallots, chopped
2 garlic cloves, chopped
1 cup park skim ricotta cheese
1/4 cup fresh grated parmesan cheese
2 packages small wonton wrappers

brown butter sauce:

1 1/2 sticks of unsalted butter
1/2 cup toasted pine nuts
salt and pepper
parmesan cheese for garnish

preheat oven to 375 degrees (f).  on a foil lined baking sheet toss butternut squash in about 2 tbls. of olive oil, salt and pepper... bake in oven until soft and golden.. about 25 minutes... while that's cooking take a small saute pan.. two twirls around the pan with olive oil.. heat over medium heat.. cook shallots and garlic until lightly golden and fragrant about 3-5 minutes..  in a food processor, combine cooked butternut squash, shallot mixture, ricotta cheese and parmesan cheese.. pulse a few times to blend.. add salt and pepper pulse until smooth.. to make the ravioli lay out 4 wonton skins, keep the remaining wontons inside the package or under a lightly damped paper towel.. place a spoon full of squash mixture in the middle of each wrapper.. dip your finger in water and wet the edges of the wonton wrapper.. top each wrapper with another wrapper.. pinch the edges.. make sure each is sealed and no air pockets are inside... place the formed ravioli on a lined baking sheet (don't over lap use an additional baking sheet if needed) and cover with plastic wrap.. before making another batch make sure to dry the area your working on.. keep going until all ravioli are made.. you should have about 65 or so raviolis.. at this point the ravioli can be frozen on the baking sheet then transferred to a tightly sealed plastic bag or container and stored up to 6 months.. to cook. heat a large pot of salted water to a boil... then add about 4 or 5 at a time into salted boiling water and cook for about 4-5 minutes.. they will float to the top when done..about 3-5 minutes.. using a slotted spoon gently spoon the ravioli onto a serving platter and top the brown butter sauce.. sprinkle with parmesan and serve.. to make the sauce melt butter in a large heavy skillet over medium heat.. add pine nuts and cook until butter starts to brown.. about 3-4 minutes.. turn the heat off and season with salt and pepper..


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