Butternut Squash Ravioli In Cider Broth Food

BUTTERNUT SQUASH RAVIOLI IN CIDER BROTH

Steps:

• Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely.
• Scoop out squash into bowl. Mash. Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use). Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper.
• Place wrappers on work surface. Place 1 level tablespoon filling in center of each. Brush edges with water; fold each in half, pressing edges to seal. (Ravioli can be made 4 hours ahead. Arrange in single layer on foil-lined baking sheets dusted with flour. Cover and refrigerate.)
• Melt 2 tablespoons butter in large pan over medium heat. Add shallots; sauté 1 minute. Add stock and cider; simmer 8 minutes. Add 1 tablespoon parsley. Season with salt and pepper.
• Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Using slotted spoon, divide ravioli among shallow soup bowls. Bring cider broth to simmer; ladle over ravioli. Top with shaved Parmesan.

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.

BUTTERNUT SQUASH RAVIOLI

Steps:

• Preheat oven to 375 degrees. Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Place squash halves, cut side up, in a baking dish just large enough to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with half the salt and pepper. Cover tightly with aluminum foil and roast 40 to 50 minutes until tender. Remove from oven and let cool. Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth. Taste and adjust seasoning if necessary. Form and cook raviolis as detailed above. Serve in broth or with butter and grated cheese.

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

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!

BUTTERNUT SQUASH RAVIOLI

Steps:

• In small nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. Cook squash in microwave as label directs; cool slightly.
• In medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, whisk together egg white and water.
• Place 1 wonton wrapper on work surface. With pastry brush, brush egg white along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. Top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. Place ravioli on cookie sheet. Repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. Let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
• Ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
• Add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
• Meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. Remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
• With large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. Transfer ravioli to saucepan with butter; gently stir to coat.

EASY BUTTERNUT SQUASH RAVIOLI

Steps:

• Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
• Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
• Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
• Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

BUTTERNUT SQUASH RAVIOLI

Steps:

• Steam squash until easily pierced with a fork.
• Mash squash, and add spices, cheese and salt and pepper.
• Cool, and prepare dough.
• For dough: Mix flour and salt together.
• In a separate bowl, mix the cilantro, eggs, and 1/4 cup water.
• In a food processor, pulse cilantro mixture until the cilantro is fine.
• Add flour mixture gradually until well mixed.
• Add water if necessary to obtain a stiff dough.
• Knead dough by hand, and leave rest in a covered bowl for 20 minutes.
• Knead again, and roll dough into a thin sheet, approximately 1/8 inch.
• Cut out an even number of circles in the dough.
• Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle.
• Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed.
• Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce.

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.