Squash Ravioli With Sherried Onion Sauce Walnuts Cranberries Recipe Finecooking Recipes

BUTTERNUT SQUASH RAVIOLI

Steps:

• For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
• For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
• With a large spoon, scrape the squash off the skin into a bowl and set aside.
• Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
• In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
• In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
• Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling.
• Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.

WONTON WALNUT RAVIOLI

Steps:

• Place squash on a greased 15x10x1-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., 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., 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., 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.

SQUASH RAVIOLI WITH SHERRIED ONION SAUCE, WALNUTS & CRANBERRIES

Steps:

• Filling: Roast squash using the amounts for the squash, butter, maple syrup, & oj: put seeded (unpeeled) squash halves on a rimmed baking sheet. Rub w/ butter, season w/ S&P, drizzle w/ oj & maple syrup, & flip over. Roast in a 400° oven for 40-45 minutes, til skin is blistered & browned & flesh is tender. When cooled, peel. Put flesh & juices from roasting into a large sauté pan & cook over med heat, stirring frequently, about 10 min, to further dry out mixture. Mash with a potato masher. Put squash in a bowl & set aside to cool. When cooled, mix in ricotta & grated Parm & season w/ S&P. The mixture can be made a day ahead, covered, & refrigerated. Sauce: Sauté onions in 3 Tbs. of the butter over med heat, 20-25 minutes. Add sherry, raise heat to med hi, & cook until evaporated. Add cream & broth (or all broth) & sage; reduce by half or til sauce is good consistency. Makes 2 to 2-1/2 cups. Season w/ S&P. If using broth only, whisk in 1- 2 Tbs. butter at the end to give sauce a bit of body. (If making sauce ahead, add butter at reheating. If w/ cream, reheat the sauce gently.) Assemble ravioli: Dust surface w/ cornmeal, lay out wrappers (10-12 at a time) & brush half w/ egg wash. Place 1 scant Tbs. filling in the center of each piece of egg-washed pasta & flatten slightly. Quickly cover each with a second wrapper & press tightly around each mound & out towards edges of the pasta to create a tight seal. If you like, trim ravioli. Arrange filled ravioli in a single layer on a sheet pan dusted w/ cornmeal. Cover & refrigerate or freeze til ready to use. Cook & serve Boil salted water, add drop of olive oil, & drop in 4-6 ravioli at a time. When rise to the surface, boil for 4 min & then remove them to a strainer (or cooling rack set over a pan) to drain. Arrange 3-4 ravioli on a large plate for an appetizer (6 for a dinner), cover lightly w/ the sauce (about 1 Tbs. per ravioli), & sprinkle w/ walnuts, cranberries, & chives. Add a few shards of Parm & serve.