Butternut Squash Ravioli With Sage Butter Sauce |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Taken directly from the autumn 2008 LCBO Food & Drink. It was soo easy and tasty we make it all the time now... YUMM!!! We made them with butternut squash and filled them up. We also had a hard time finding round wonton wrappers, so we bought square ones and cut them to make circles. They don't have to be perfect, they don't last long enough for anyone to notice. Ingredients:
5 tablespoons unsalted butter |
1/4 teaspoon crushed red pepper flakes |
1 1/2 cups butternut squash |
1/4 cup amaretto cookie crumbs |
salt |
2 egg yolks |
1/2 cup parmesan cheese |
1/2 cup fresh white breadcrumbs |
50 wonton wrappers |
1 egg white |
1/2 cup butter |
15 sage leaves, torn |
2 tablespoons lemon juice |
salt & freshly ground black pepper |
1/2 cup parmesan cheese |
Directions:
1. Filling: Melt butter in a pot with red pepper flakes. Add squash, cookies (put them through the food processor to make cookie crumbs) and salt and mix well. Purée mixture and let cool. Add egg yolks, 1/2 cup grated Parmesan and bread crumbs and stir to combine.
2. Ravioli: Lay wrappers on counter over parchment paper. Spoon 1 tbsp (15 mL) squash purée on to centre of wrapper. Brush edges with egg white and top with a second wrapper, sealing edges well, making sure to squeeze out any air bubbles. Repeat with remaining wrappers.
3. Bring a large pot of water to boil. Add ravioli and cook for 2 to 3 minutes or until ravioli floats to the top. Remove ravioli with a slotted spoon and lay separately on a cookie sheet to prevent them from sticking together.
4. To make sauce, melt 1/2 cup butter in a skillet over medium heat. Add sage leaves and cook butter for 2 minutes or until butter is a light brown colour. Add lemon juice and season with salt and pepper to taste. Toss pasta and sauce together, plate and garnish with sage leaves. Sprinkle with cheese just before serving.
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