Butternut Ravioli with Bourbon Pecan Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Each year our family receives 25 pounds of pecans from a friend. With that many nuts, it requires some imagination to create different recipes in order not to tire of their goodness. These tender butternut ravioli draped in a rich bourbon pecan sauce is one way I beat recipe fatigue. âMichele Claybrook-Lucas, Media, Pennsylvania Ingredients:
2 cups cubed peeled butternut squash |
1 can (14-1/2 ounces) vegetable broth |
1/8 teaspoon ground cloves |
1 cup ricotta cheese |
1/4 cup ground pecans, toasted |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
32 wonton wrappers |
bourbon pecan sauce: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup half-and-half cream |
2/3 cup 2% milk |
1/2 cup finely chopped pecans, toasted |
1 tablespoon bourbon |
garnish: |
minced fresh parsley and additional chopped pecans |
Directions:
1. In a large saucepan, combine squash and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Drain. Mash squash with cloves. Transfer to a large bowl; cool to room temperature.
2. In a small bowl, combine the ricotta, pecans, garlic powder, salt and pepper; add to squash mixture.
3. Spoon 1 tablespoon squash mixture off center on a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold wonton over diagonally and seal edges of triangle with a fork. Repeat with remaining wrappers and filling. Refrigerate for 5-10 minutes.
4. In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 1-2 minutes or until they float. Remove with a slotted spoon; keep warm.
5. Meanwhile, in a small skillet, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pecans and bourbon; heat through. Serve with ravioli. Sprinkle with parsley and additional pecans. Yield: 6 servings.
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