Sunday, January 27, 2013

Butternut Squash Ravioli with Lemon Brown Butter Walnut Sauce

Ravioli - The Cheater Version

Wait...Ravioli?!?! Are you insane?!?!

Is that what you are thinking? Sounds about right. But comeon! I thought we had a better relationship than that, don't you trust me not to direct you towards some unbelievably hard recipe that no one way in heck you could accomplish? HAVE FAITH!

Now I am not going to lie, this is not as easy as opening a package and dumping it into some boiling water. But it tastes so much better. And sooooo self gratifying. A few short cuts makes this bearable for the busy poor soul. But one day, we will do the real thing. Together.

A warning tip: I wouldn't make this for just one. It takes some time, and a little elbow grease so make it for someone special.

Butternut Squash Ravioli with Lemon Brown Butter Walnut Sauce
Time: 1 hr                     CPS: $1.75                        L of D: PhD Student

- 1 Butternut Squash
- Pinch of Cinnamon
- Pinch of Nutmeg
- 1 tsp of Chili Pepper Flakes
(Adapted from Bobby Flay's Recipe)

- 1/2 Cup of Butter
- 1/4 cup of chopped Walnuts
- 1 Lemon - juice and zest
- 1/4 cup of dried cranberries
- 4-5 sage leaves chopped

- Wonton Wrappers! (Small or Large, Square or Circle - your choice)
- 1 egg
- Flour for dusting surface

To Make Filling:
Cut squash in half and scoop out seeds. Put on large plate and wrap with plastic wrap. Put in microwave for about 12 minutes. Could be longer/shorter based on your microwave and size of squash. Regardless when it is tender when you stab it with a fork, it is ready.

Let squash cool down a bit and scoop out the flesh into a large bowl. Add cinnamon, nutmeg and chili pepper flakes. Mix and mash everything together. (You can use a blender if you prefer for extra smooth consistency, but I like it a little chunky).

To Make Ravioli:
Whisk egg in a small bowl for your egg wash. Put aside. Sprinkle flour all over your surface. Lay our your wonton wrappers. Start with just a few at a time, once you get better at it, you can do more and more at a time.

Put a dollop of your filling in the middle of your wonton wrapper - about a tsp-tbsp depending on your size of wrapper. The key is not to OVERFILL or your ravioli will burst open!

Using a brush (or your finger) spread a little egg wash over all the edges of the wrapper. Fold it over and close it tight making sure to push out the air as you do it. Use a fork and press the edges hard - this makes a nice tight seal - and it looks pretty.

As you make them, lay them out on a sheet tray that is floured, make sure you don't overlap them or they will stick. Cover them with a dish towel while you make more.

Don't worry, take your time, you will get it. I believe in you. Tip: wonton wrappers can dry out so keep them in the package while you work.

When you are ready to serve, carefully drop them in a pot of boiling water. Be sure not to overcrowd the pot so they don't stick together. You will know when they are ready when the float to the top. Once they do, using a slotted spoon, scoop them out and put them directly in the sauce pan with the sauce.

To Make the Sauce:
Melt your butter and sage leaves to a large sauce pan. Keep melting it until it starts to turn color, a light golden brown - approx. 5-8 minutes. Keep swirling the pan around. Keep your eye on this because you don't want it to be BURNT butter.

Add your  walnuts, give a toss to coat them. Add lemon juice and zest. Let everything mingle for another 2-3 minutes.

Add your ravioli and carefully mix and toss everything so it is all coated.

Serve it warm!

Congratulations, you just made ravioli. Cheater version - but who cares, no one needs to know.

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