Monday, October 23, 2006
Roasted Butternut Squash Toasted Ravioli
Trying to be creative with leftovers, this is a quick ravioli (wonton wrappers) stuffed with pureed roasted butternut squash, boiled quickly and then pan fried in butter until crisp.
Roasted Butternut Squash Toasted Ravioli:
1/2 package wonton wrappers
1 cup roasted butternut squash puree
1 cup ricotta
1/4 cup roasted garlic, mashed (can use powder, not preferred)
White pepper to taste
Salt to taste
1 tbs dried sage (divided into 2 parts)
1/2 stick butter
Mix butternut squash puree with ricotta, garlic and seasonings including half the sage. Taste the filling and adjust seasonings.
Fill each wonton wrapper with a heaping teaspoon filling, brush sides with egg wash (the egg, beaten with splash of water). Fold over and pinch closed.
Boil ravioli in salted water for 1-2 minutes then drain. Meanwhile, heat butter on high until foaming and turning brown. Add ravioli, toast until butter is brown and ravioli are crisp. Serve with grated parmesan cheese and a sprinkle of dried sage.