Butternut squash is one of those winter veggies that no matter how it is prepared seems to warm you inside. Nothing beats out the cold better then a bowl of butternut squash soup. So on this cold winter day I decided that it was time to warm up with some butternut squash. But today I was in the mood for something a little different the soup. I wanted to combine the filling richness of the squash in a hearty pasta dish. And what could be better then ravioli. I had tried it once at a restaurant and it was amazing, so I wanted to see if I could create an equally amazing dish myself.
But not everyone has time to make pasta from scratch, so I began researching the secret that makes it easier using wonton wrappers. I had heard of it but never tried it myself, so after reading an article in the Dallas Morning News as guidance, combined that with a wonderful recipe from the Food Network I set out to create. The process is simple, however it takes time to prepare each ravioli so make sure you have enough time to do it.
Roasted Butternut Squash Ravioli
1 Butternut Squash, halved with the seeds scooped out
2 Tbsp of butter
1 Tbsp of ground sage
1 Tbsp of thyme
1/2 tsp of salt
1/4 tsp pepper
3 Tbsp of Parmesan cheese
pinch of nutmeg
3 Tbsp of milk
1 package of wonton wrappers
First prepare the butternut squash by placing both halves in a pan, cut face up. Put 1 tbsp of butter in each half and sprinkle the sage, thyme, salt and pepper over the squash, pour 1 cup of water into the bottom of the roasting pan. Roast in a 400 degree oven for an hour, until a fork can easily pierce the skin. Then take out and let cool completely.
Once the squash is cool carefully scoop it out of the skin and mash in a bowl with the cheese, cream and the pinch of nutmeg.
To put together your ravioli take one sheet of wonton and place on a lightly floured surface, or wax paper to prevent sticking. Place a small spoon full of filling into the middle of the sheet. Dip your finger into some water and lightly wet the edges of the wonton wrapper.
Then place a second sheet on top and press down firmly to seal. Work from the inside out so as not to have any air pockets.
Take a fork and press down along the edges to create a seal and to add to the presentation. Place complete ravioli on a baking tray lined with wax paper and don’t allow the ravioli to touch each other. Once you have filled all of your wrappers it is time to boil them.
Do not let the water boil vigorously once ravioli are added. Remove with a slotted spoon.
If you are making ravioli for two, transfer ravioli directly to serving plates, and top with your favorite sauce. But if you are preparing several pots, keep the finished ravioli warm by transferring them to a shallow baking pan and adding enough cooking water to reach 1 1/2 inch up the side of the pan.
Cover the pan while you cook the remaining ravioli. Don’t stack too many layers or the ravioli will start to stick.
When you are ready to serve the ravioli bring your sauce back to the heat and warm through, serve warm and enjoy. These are extremely filling so two or three is enough for one portion size. I choose to serve mine with a light homemade creamy Parmesan sauce with roasted pine nuts.
If you are like me you will have more ravioli then you can eat in one day. So freezing them is another option. One you finish creating your ravioli parcels, place a single layer of uncooked ravioli on a wax paper lined cookie sheet and put in the freezer. Make sure that the ravioli is not touching each other. Allow to freeze solid and then transfer the ravioli into a zip lock bag and store in the freezer. Because my freezer is small I found I had to do this process in batches. When it comes time to cooking the ravioli follow the same instructions as before, placing the now frozen ravioli in the slow boiling water. The fact that they are frozen might increase your cooking time by a minute or two.