Tuesday, November 20, 2012

Butternut Squash Ravioli

Homemade pasta has been on my bucket list for a long time. I like the idea of making the dough, rolling it very, very thin, tossing it in boiling water for such a short time and ending up with a delicious bowl of noodles (of course garnished with some sort of delectable sauce). Aww... it would feel as if I was in Italy...

However, I do not have a pasta roller so although this dream may one day become reality, I rely these days on pre-rolled thin pieces of noodle for my homemade pastas. The first time I came across wonton wrappers as shells for raviolis in a Cooking Light cookbook, I knew I had to try it. Boy did they work great.

This butternut squash ravioli is a perfect use for that squash you picked up during one of the last farmers' markets of the season (the first time I made it I used a squash from my CSA box in NC). The squash and sage compliment each other perfectly, the butter becomes nicely caramelized, and the walnuts add a satisfying texture. You and your guest will feel like you are eating at a 4 star restaurant as you dig in to this dish.

Butternut Squash Ravioli (adapted from Easy Food and Wine)
For ravioli:
1/2 cup low fat ricotta cheese
1/2 cup cooked and mashed butternut squash* (about 1/2 squash)
dash of nutmeg
16-20 wonton wrappers

For sauce:
2 tbsp butter
1/2 small onion, diced
1/2 tbsp fresh sage, minced
1/2 cup chopped walnuts
1/4 cup freshly grated parmesan cheese

Combine the ricotta cheese, squash and nutmeg in a small bowl and mix until combine thoroughly. Working with a few wonton wrappers at a time, add 1-2 tsp filling to the center and then moisten the edges with water. Bring the edges together and twist to seal. Repeat until all the wrappers are filled. Heat a large pot of water to boil.

Meanwhile, melt the butter in a small pan over medium heat. Add the onion, sage, and walnuts and cook until the onion is softened about 5 minutes. Remove from the heat and stir in the parmesan cheese.

Once the water is boiling, add the raviolis and cook until they float to the top of the water, about 3-4 minutes. Remove from water with a slotted spoon.

Serve with the raviolis topped with the sauce.

Serves 2.

*You can roast the butternut squash until soft enough to mash. Or for a quicker cook, cut the squash in half, scoop out seeds, place the cut sides down in a baking dish, add 2 tbsp water and microwave for 7-10 minutes until the flesh is cooked.

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