Ravioli ingredients:
1 tsbp butter
3 tbsp minced shallots
1 c roasted butternut squash puree
Salt
...Freshly ground white pepper
3 tbsp heavy cream
3 tbsp grated Parmigiano-Reggiano cheese
Pinch nutmeg
1 package of wontons
1-2 egg whites
Sage/Butter Sauce:
8 tbsp butter
12 fresh sage leaves
To make the butternut squash puree, halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter. Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Puree until smooth.
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Cool completely.
Flour a surface. Place wontons on surface (I found it easiest to make 3 at a time). Place 2 tsp or so of filling in each wonton. You can either fold them over to make triangles, or place another wonton on top. Brush edges with egg whites to seal. Add the pasta to pot of boiling salted water. Cook about 2 to 3 minutes, or until pasta floats.
Remove pasta from water and drain well. Season with salt and pepper, if desired.
If you want to serve with a sage and butter sauce, in a large sauté pan, melt 8 tbsp of butter. Add sage to the butter and cook until the butter just starts to brown. Remove from heat.
Place pasta in serving dishes and spoon sauce overtop. Recommended with roasted red pepper cream sauce, with freshly blanched, slivered and toasted almonds sprinkled on top! :-) Ravioli recipe is a hybrid of Emeril Lagasse's and one I found on Allrecipes.com
1 tsbp butter
3 tbsp minced shallots
1 c roasted butternut squash puree
Salt
...Freshly ground white pepper
3 tbsp heavy cream
3 tbsp grated Parmigiano-Reggiano cheese
Pinch nutmeg
1 package of wontons
1-2 egg whites
Sage/Butter Sauce:
8 tbsp butter
12 fresh sage leaves
To make the butternut squash puree, halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter. Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Puree until smooth.
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Cool completely.
Flour a surface. Place wontons on surface (I found it easiest to make 3 at a time). Place 2 tsp or so of filling in each wonton. You can either fold them over to make triangles, or place another wonton on top. Brush edges with egg whites to seal. Add the pasta to pot of boiling salted water. Cook about 2 to 3 minutes, or until pasta floats.
Remove pasta from water and drain well. Season with salt and pepper, if desired.
If you want to serve with a sage and butter sauce, in a large sauté pan, melt 8 tbsp of butter. Add sage to the butter and cook until the butter just starts to brown. Remove from heat.
Place pasta in serving dishes and spoon sauce overtop. Recommended with roasted red pepper cream sauce, with freshly blanched, slivered and toasted almonds sprinkled on top! :-) Ravioli recipe is a hybrid of Emeril Lagasse's and one I found on Allrecipes.com
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