Recipes
Recipe
Back to list  PDF Version
TitleSquash Ravioli with Sage Butter Sauce
Ingredients1-2 lb. butternut squash, halved (or 1 1/2 C. cooked squash)
1 T. olive oil
1 small onion, chopped
1 tsp ground nutmeg
2 T. parsley, finely chopped
1 C. grated Parmesan cheese
Salt and freshly ground pepper to taste
64 wonton skins, store bought
1 egg white

Sauce:
2 T. olive oil
1 T. garlic, chopped
1 t. grated lemon rind
2 T. chopped fresh sage leaves
1 T. chopped Italian parsley
4 T. butter (1/2 a stick)

MethodFOR THE RAVIOLI:
Preheat oven to 450° F. Cut squash in half and remove seeds. Place squash on oiled baking sheet, flesh side down. Bake for 25 to 40 minutes or until flesh is tender and browned. Cool and scrape out flesh. Mash by hand. You should have about 1½ cups.

Heat oil in skillet over medium heat. Add onion and sauté until softened about 2 minutes. Turn heat to low and continue to cook until onions are a golden color, about 5 minutes. Stir into squash purée along with nutmeg, parsley and Parmesan. Season well with S & P to taste. Cool.

Lay a few won ton wrappers on counter, leaving the rest under a damp towel to prevent them from drying out. Brush edges with egg white. Fill with 1 heaping teaspoon of squash mixture. Place second wrapper on top and seal edges, pushing out any air bubbles. Repeat with the balance of the wrappers, or until you run out of filling. Place on cookie sheet and lay parchment paper between layers. Freeze for at least one hour or up to 1 day. If desired, they can be transferred to a freezer bag and frozen for up to a week.

FOR THE SAUCE:
Heat oil in medium skillet on low heat. Add garlic and cook gently for 5 minutes. It should not brown. Add lemon rind, sage leaves and parsley. Stir together for 1 minute or until sage leaves become slightly crispy. Remove from heat, and allow butter to melt in the residual heat. Reserve.

SERVING:
Bring a large pot of salted water to boil, add frozen ravioli and bring back to boil. Boil 2 to 3 minutes or until wrapper is cooked, drain and toss in skillet with sauce, adding a little cooking liquid if needed.
Posted bylindalee
Posted onThursday 31 July 2008 - 13:26:45
 




This site is powered by e107, which is released under the terms of the GNU GPL License.