Butternut squash is one of my favorites. It’s
definitely a cornerstone for a cold weather. Makes me forget about summer for a while.
This recipe is warm, sweet, ravioli, with a nutty hazelnut pesto, and is definitely a
super hit in my kitchen. Must try recipe and I promise you will enjoy this
recipe as much I did.
I am using the store bought wonton
wrappers, but if you can make fresh batch at home definitely do.
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| lightly beat one egg for wash a.Keep all ingredients ready |
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| egg wash the sides of wanton, then spoon the ravioli filling |
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| Place second wanton on top and seal the edges well |
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| make any shapes you may like |
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| Place ravioli in a boiling water to cook |
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| Remove from water |
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| ENJOY! |
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Ingredients:
Total time 1
hour 10 minutes.
1 ½ pound butternut squash
1 cup grated Parmesan cheese
4 tblspn unsalted butter
2 tsp. fresh marjoram
2 tsp. fresh sage chopped
Salt to taste
¼ tsp. pepper
Wonton paper (as needed)
1 large egg, lightly beaten
½ tblspn ground nutmeg
Method:
Total time 1
hour 10 minutes
Preparation 50
minutes/ cook time 20 minutes
Preheat oven to 450 degree F.
Cut squash into half remove seeds.
Place the squash-cut side down on a baking sheet.
Bake for 35 minutes, or till its soft
In the same sheet roast garlic for
3-4 minutes with the skin on.
Let the squash cool for 10-15
minutes. Scoop the meat out and discard the skin.
In a food processor, place squash,
Parmesan, nutmeg, salt, pepper, sage, marjoram, garlic and butter . Blend for
25-30 seconds, by scraping the sides with a spatula.
Now place the wonton wrapper on a
flat surface and fill with 1 tblspn of ravioli filling.
Brush the sides with egg white, and
place another wrapper on top and seal the edges. Fill the remaining wrappers.
Bring a large pot of salted water to
a boil. Add the ravioli in batches and cook until tender for 2-3 minutes.
Transfer to a plate and serve with
hazelnut pesto. Check Pesto recipe here
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