Friday, October 9, 2009

and now for some food...butternut squash ravioli

This is the first of two versions of butternut squash ravioli I'll post here....what can I say? I love me some squash. Both use wonton wrappers as the pasta so no worries about trying to make your own dough, only the bit of time it takes to actually put them together.

Butternut, Sage and Pecan Tortellini

1 medium sized butternut squash (peeled, seeded and cut and diced to 1" pieces)
3 tbsp olive oil
1 tbsp maple syrup
salt and pepper
1 onion chopped
1/2 cup chopped pecans
2 tbsp minced sage leaves
wonton wrappers

Preheat your oven to 400 degrees. Toss your dices squash in a bowl with 2tbsp. olive oil and 1/2 tsp. of salt.
Spread the squash on a baking sheet and place in the oven to roast for about 25 minutes. You may want to turn the squash at least once.
Transfer the squash back to a bowl and mash.
Warm 1 tbsp. of olive oil in a skillet.
Add onion and saute until lightly browned (about 10 minutes).
Add pecans and saute about 2 minutes. Add squash and cook until heated through (1 minute) Add maple syrup.
Season with salt and pepper.
Transfer the filling to a bowl and let it cool to room temp.
You're ready to fill your wonton wrappers.
Set up a work surface with a bowl of water, a pastry brush, and a flat area covered in wax or parchment paper to rest your tortellinis.
Place one wrapper at a time flat on your work surface and in the middle place a heaping spoonful of filling.
Wet the edges of the wrapper well with water and fold the wrapper in half in a triangle shape.
Make sure your wrapper is well sealed or it will burst in your boiling water when you cook them.
Take the two ends of the triangle and fold these together to stick.
Your tortellinis should look like these.

To cook:
Boil your water.
Salt well.
Drop in totellini in small batches.
Cook for only a minute or two (until they rise to the top).

Serve with:
Brown Butter Sauce
1/2 cup unsalted butter
handful of dried cherries or dried cranberries
handful dried walnuts
salt and pepper to season

Heat your butter in a small pan until the butter bubbles and begins to take on a slightly brown colour and a nutty smell.
Add your cherries and walnuts.
Pour over pasta.
Add lots of parmesan.

Butternut Squash Ravioli on Foodista


denise @ quickies on the dinner table said...

That is a beautiful recipe - everything I look for in a dish that has no meat. Brilliant!

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