There are some things that are so obviously winter, like gloves and snow and dreams about warm weather. I know, I just came back from vacation but this Bite-Sized Blonde still needs a tan. So I’m a brat and a food snob. There are worse things, right? Banter aside, winter is all about the butternut squash for this Foodie. This winter squash is one of my favorites. It’s sweet yet savory, and light yet totally filling which is why it’s the perfect filling for ravioli. A filling filling? Now that’s one delicious homonym.
Butternut Squash Ravioli (makes approximately 40 ravioli)
20 ounces of peeled and diced butternut squash
Extra Virgin Olive Oil
2 cloves garlic, minced
½ medium white onion, diced
¼ tsp. cinnamon
4 sticks of Butter
1 cup of walnuts
Preheat the oven to 400 degrees. Place the squash on a baking tray and drizzle with olive oil and season with salt and pepper. Roast for approximately 45 minutes or until tender. Remove from the oven and let cool. In the meantime, sauté the onions in olive oil with a generous pinch of salt until softened. Add the garlic and continue to sauté until the garlic becomes fragrant. Then, transfer the onions and garlic as well as the butternut squash to a food processor. Add the cinnamon and pulse until all of the ingredients are smooth. If you don’t have a food processor, you can transfer all of the ingredients to a blender. Taste the butternut squash mixture to make sure you’ve added an adequate amount of seasonings. Add more salt, pepper or cinnamon as needed. Transfer the mixture to a bowl.
The most efficient way to make ravioli is by setting up a workstation. You’ll need the bowl of butternut squash mixture you just made, as well as a baking tray lined with parchment paper, a small bowl of water and the wonton wrappers. Using a teaspoon, scoop a small amount of butternut squash and place it into the center of the wonton wrapper. Dip your fingers in the water and then trace the edges of the wonton wrapper. Then fold the wonton wrapper in half creating triangles. Make sure the edges are sealed tightly and then fold the corners inward to create a pentagon. Then place the ravioli on the parchment lined baking sheet and begin again.
If you are going to serve the ravioli the night you make them, place a pot of water on the stove and heat over high until it starts to boil. Add the ravioli to the water one at a time. At the same time, melt 1/2 stick of butter for every 5 ravioli over medium heat. Once the butter is melted, add a small handful of walnuts to the butter. The ravioli will cook in a matter of seconds so make sure to take them out almost immediately after you place them in the water. Place the cooked ravioli in the butter sauce and toss to coat. Serve with a smile, and enjoy!
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Wow I never thought of using wonton wrappers for ravioli! Butternut squash and walnuts sound great… Definitely going to try this recipe at home thanks for the idea!
Thanks Jen! Be sure to let me know how it turns out!! (PS. these are great to freeze and reheat!)
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