Saturday, October 9, 2010

Squash Ravioli

I'm just going to cut to the chase and say that these were good; really good. First of all, I love winter squash, even if nobody else in my family does, and I love using rosemary when I cook savory dishes. The parmesan cheese on top was perfect. I tried a bite without it and it wasn't as complete for me. The saltiness of the cheese just makes it great and balances out the flavors. Oh, and lets not forget the rosemary brown butter; ya just need a tiny bit, but oh so good.

By itself, this ravioli would be a great vegetarian main dish. You can substitute the cream in the puree with veggie broth or coconut milk and omitt the parmesan. It would also be great along side some grilled chicken.

I also have to put a plug in for these four cheese ravioli. I found the recipe earlier this year and we just love them.

Squash Ravioli
1 1-lb. butternut squash; about 2 cups puree (or other winter squash or a combination)
Salt and pepper
5 Tbsp. butter
1/2 small onion, finely diced
1 tsp finely chopped rosemary, plus 1 Tbsp.
2-4 Tbsp. milk or cream
1/4 cup plus Parmesan more for garnish
Pinch of nutmeg
48 wonton wrappers

Preheat oven to 450°F. Halve squash and remove seeds. Season with salt and pepper and place, flesh side down, on a baking sheet. Bake until tender and a knife comes out easily, about 40 minutes. Use a spoon to scoop out flesh; puree in a food processor or blender until smooth.

Melt 1 tablespoon of butter in a skillet. Add onion and cook until tender, about 3 minutes. Add chopped rosemary, squash puree, cream and 1/4 cup Parmesan. Season with salt, pepper and nutmeg, and cook for 1 minute. Remove from heat and allow to cool completely.

Place one wonton wrapper on work surface, keeping the rest covered with a damp cloth. Place about 1-2 teaspoons of filling in the middle of each won ton wrapper, leaving a clear edge around the perimeter. Dip a finger in water and lightly brush around the edges. Fold opposite edges together, making sure to press out any excess air and sealing the edges compeltely. Repeat with the remaining wrappers. Let dry on a lightly floured surface for about 1-2 hours. (If they are not sufficiently dry, they will open up when you boil them.)

Bring a large pot of salted water to a boil. Melt remaining butter in skillet over very low heat, then add 1 Tbsp. rosemary. Cook butter and rosemary until butter turns light golden brown, about 5 minutes; remove from heat. While butter is browning, add ravioli to boiling water, stirring gently so they don't stick together. Cook 3-4 minutes, then carefully drain.

Place 3 ravioli on each plate, top each with 1 Tbsp. browned butter and garnish with 1/2 Tbsp. Parmesan. Serve hot.

Any ravioli left uncooked can go right in the freezer, just separate the layers with some wax paper. They will not keep well in the fridge because the filling is so moist; the wrappers will get sticky. There is no need to thaw the frozen ravioli when you're ready to cook them, just boil for about 6-8 minutes.

SOURCE: Adapted from All You on

Linked to...
Recipe Swap Thursday @ Prarie Story.
Seasonal Sunday @ Real Sustenance

1 comment:

  1. That rosemary brown butter sounds really good and so do these ravioli.


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