 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Roasted butternut squash has a sweet, nutty flavor similar to pumpkin but is much easier to prepare. If time is a factor, buy pre-chopped squash that you can find in most grocery stores. Ingredients:
3-1/2 cups cubed peeled butternut squash |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup half-and-half cream |
40 wonton wrappers |
1 egg, lightly beaten |
1/2 cup butter, melted |
6 tablespoons marinara sauce |
1/3 cup finely chopped walnuts |
2 teaspoons minced fresh sage |
Directions:
1. Place squash on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly.
2. Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
3. In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
4. Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage. Yield: 4 servings.
|
|