Squash Ravioli With Sherried Onion Sauce Walnuts Cranberries Recipes

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender, about 30 minutes.
• While the squash is in the oven, make the dough.
• When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
• Rinse the bowl of the food processor.
• To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
• Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
• Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
• Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
• Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
• Separate each ravioli with a knife or cutting tool.
• Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
• In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
• Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
• Serve the pasta with brown butter sauce.
• Enjoy!

WALNUT ROOM BUTTERNUT SQUASH RAVIOLI

Steps:

• 1. Cook ravioli according to package directions; drain. Return to pan. Cover; keep warm.
• 2. Trim and discard roots and green portions from leek. Halve leek lengthwise. Wash thoroughly; pat dry with paper towels. Cut into 1/2-inch slices (you should have 1/2 cup).
• 3. In a large saucepan, heat oil over medium heat. Add leek and garlic. Cook and stir until leek is tender. Add whipping cream, broth, parsley, cranberries, red pepper slices, sage chiffonade, black pepper and salt. Add ravioli; toss gently to coat. Cook until heated through; stir occasionally. Do not boil.
• 4. Serve topped with Gorgonzola cheese and pumpkin seeds.
• 5. *Note: to make sage Chiffonade, stack fresh sage. Starting at long edge, roll up the leaves. Using sharp knife, slice into thin strips.
• 6. It also calls for 12 Sage leaves, fried..optional In a heavy pan, heat 1 inch of veg. oil to 350. Fry the sage leaves in the hot oil for 25-30 seconds or until the oil stops bubbling. Remove sage with a slotted spoon and drain on a paper towel. Use the fried sage leaves as a garnish. (12 in all) This recipe serves 4.

RAVIOLI WITH CREAMY SQUASH SAUCE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.

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.