Wednesday, January 19, 2011

Butternut Squash Ravioli

They were sampling this at Costco the other day and I thought I would try it out on my own. Turned out pretty tasty but it was time consuming. I made the whole package of wonton wrappers and froze what we didn't eat to eat another time.

4 C Butternut Squash, peeled and cut into 1 inch cubes
2 tsp Brown Sugar
1 C Ricotta Cheese
2 T chopped fresh sage
3 T chopped fresh parsley
1/4 tsp cinnamon
1/4 tsp nutmeg
1 package wonton wrappers
olive oil
salt and pepper

Preheat oven to 350 degrees. Toss squash with oil, salt, pepper, and brown sugar in a roasting pan. Add 1/4 C water and cover with foil. Roast 30 minutes until very tender.

Drain squash well, return to pan, and mash with fork. Return, uncovered, to the oven and bake for 10 minutes to dry out.

Add cheese, sage, parsley, cinnamon and nutmeg. Blend well. Distribute by tablespoons onto wonton wrappers. Moisten the edge of the wonton wrapper with water and carefully pinch together.

Cook in boiling water in batches until they float. To keep from sticking, toss in olive oil. Serve with Alfredo sauce.

Alfredo Sauce:

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve

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