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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Butternut Squash Ravioli Ingredients:
1 tsp olive oil |
1 onion, finely chopped |
12 oz butternut squash, frozen |
1/4 cup parmesan cheese, grated |
2 tbsp bread crumbs |
1 egg, lightly beaten |
1 pinch nutmeg |
1 egg white |
1 tsp water |
12 oz wonton wrapper |
3 tbsp butter |
1 tbsp sage leaves, thinly sliced |
Directions:
1. In a small skillet, heat oil on medium. Add onion and cook 12 minutes, or until tender, stirring occasionally. Microwave squash as label directs. Cool slightly.
2. In a medium bowl, combine onion, squash, cheese, bread crumbs, whole egg, nutmeg and salt and pepper to taste. In another bowl whisk egg white and water.
3. Place one wonton wrapper on a work surface. With a pastry brush, brush egg white along egde. Place one tbsp squash into center of wrapper. Top with a second wrapper. Press down firmly along edges to seal. Repeat with remaining wrappers. Place each ravoili on a cookie sheet. Let dry 30 minutes, turning over half way through.
4. Heat a large saucepan with water on high. Bring to boil. Add ravoili and cook 3 to 5 minutes. Stir gently to separate.
5. Meanwhile, cook butter in another saucepan on medium 3 to 4 minutes, stirring. Remove from heat and add sage and salt and pepper to taste.
6. Lift one ravoili at a time out of pot with a slotted spoon. Transfer to saucepan with butter and stir to coat.
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