Monday, September 22, 2008

Squash Ravioli With Sage Butter Sauce

Another recipe from the Fall LCBO magazine. Actually this time I didn't plan on making this but was actually going to make a squash soup.However, my sister Heidi brought over Tupperwares filled with Yellow squash soup, cauliflower soup, onion soup and mushroom soup with a label that said to add cream! Let's not forget the Borscht that I made last week, do you blame me for not wanting to cut up the butternut squash and turn it onto soup!#? So instead it sat on the counter under the microwave and today after a week of sitting there it was finally "D" day or at least "R" day for Ravioli.
I made a quick trip to the grocers for some Chinese dumpling wrappers, I would have preferred round ones but alas they only had square ones. I started making the ravioli by using 2 wrappers and keeping them square, but after making a few of them this way I wanted to make them smaller and just used one sheet and folded them on the diagonal to form little triangles. You can choose to make them any way you want.

Squash Stuffing

5 T unsalted butter

1/4 tsp. crushed red pepper flakes

2 C cooked and mashed butternut squash or Hubbard

1/4 C Amaretto cookie crumbs

Salt to taste

2 egg yolks (save whites for brushing the dumplings)

1/2 C Parmesan cheese grated

1/2 C fresh white bread crumbs


24 round or square wonton wrappers

egg whites


Melted butter about 1/2 C and sage leaves

2 T lemon juice

1/2 C grated Parmesan

Peel and boil squash.Melt butter with the red pepper flakes. Add squash, crumbs salt and mix well.Pure mixture and let cool. Add egg yolks, Parmesan,and bread crumbs and combine.

Lay out wrappers on tray. Spoon out mixture on centre of wrapper brush edges with the egg whites , sealing edges well. making sure to squeeze out any air bubbles. Repeat

Heat olive oil and add sage on medium heat .Don't burn, reserve as garnish.

Bring large pot of water to boil. add ravioli when they float to the top about 3 minutes take them out with a slotted spoon and lay on a oiled cookie sheet so that they don't stick.

To make sauce melt butter add more fresh sage leaves and cook for 2 minutes until butter is a golden brown color. add lemon juice and season with salt and pepper. Toss in ravioli and garnish with sage leaves and extra Parmesan cheese.

No comments: