BUTTERNUT SQUASH RAVIOLI
This butternut squash ravioli recipe is the ultimate fall cooking project! Pockets of homemade pasta surround a rich, creamy squash and sage filling. I use this 3-inch ravioli stamp.
Provided by Jeanine Donofrio
Categories dinner
Time 2h
Number Of Ingredients 22
Steps:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast the squash. Cut the squash in half vertically and use a spoon to scoop out the seeds. Drizzle with olive oil and pinches of salt and pepper and place cut side-down on the baking sheet. Prick the skin several times with a fork and roast for 40 minutes. Wrap the shallot, garlic cloves, and sage in a piece of foil with a drizzle of olive oil and a pinch of salt. Place in the oven and cook for 20 minutes. After roasting, let the squash, shallots, garlic, and sage cool for at least 30 minutes.
- Make the pasta dough according to this recipe. Wrap the dough ball in plastic wrap and set aside to rest while you make the filling.
- Make the filling. Pulse the walnuts in a food processor until very finely ground. Add the cooked shallot, garlic, and sage to the food processor. Measure 1½ packed cups of the squash, and transfer to the food processor. Add the vinegar, nutmeg, salt, and pepper and pulse until very smooth. Chill until ready to use.
- Roll out the pasta according to the instructions in this recipe, skipping step 5 (the folding) and stopping after step 6 (after the sheets of pasta; before they get cut into strands). Spread the 4 pasta sheets on a well-floured work surface. Use a 1-tablespoon cookie scoop to portion the filling onto 2 of the pasta sheets (the spacing will depend on the size of your ravioli stamp). Place the remaining pasta sheets over the sheets that are dotted with filling. Gently press the dough around the filling to seal. Use a ravioli stamp or cutter to cut out ravioli shapes. Cook the ravioli in a pot of salted boiling water for 4 minutes. I like to drop them into the water as I'm ready to start my sauce so that they're done around the same time.
- Make the sauce. Heat the oil in a medium skillet over medium heat. Add the garlic and sage and cook for 3 minutes. Add the wine, thyme, and salt and cook, stirring, for 2 minutes.
- Spoon the sauce over the ravioli and top with the walnuts and freshly ground black pepper. Add the roasted butternut squash cubes, sautéed kale, and grated pecorino, if desired.
TURKEY AND CRANBERRY RAVIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 17
Steps:
- To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.
- To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.
ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE
Steps:
- Preheat oven to 450 degrees F.
- Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
- Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.
TURKEY AND CRANBERRY RAVIOLI
Just made this wonderful dish but used chicken. I saw it on everyday Italian on the food net work. Well It sounded so good I had to try it for myself. WOW, what a wonderful way to serve Turkey or Chicken for that matter.
Provided by Recipe Baroness
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper.
- Place 10 won ton wrappers on a work surface.
- Brush lightly with water using a pastry brush.
- Place 1 tablespoon of the turkey mixture on each of the won ton wrappers.
- Top with another won ton wrapper.
- Push out any air bubbles and press the edges tightly to seal.
- To make the gravy: in a medium, heavy skillet, heat the butter over medium heat.
- Add the shallots and cook until tender, about 5 minutes.
- Add the flour and stir until cooked, about 1 minute.
- Slowly add the chicken broth, stirring quickly to avoid lumps.
- Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
- Meanwhile, bring a large pot of salted water to a boil over high heat.
- Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes.
- Drain the ravioli into the gravy and stir to coat.
- Serve immediately in individual dishes, drizzled with the remaining gravy.
Nutrition Facts : Calories 708.2, Fat 35.9, SaturatedFat 19.3, Cholesterol 238.9, Sodium 1604.3, Carbohydrate 66.5, Fiber 2.8, Sugar 9, Protein 29
TURKEY SCALLOPINI AND SQUASH RAVIOLI WITH CRANBERRY BROWN BUTTER
Your dinner guests will be delighted when they taste this buttery crisp Progresso® panko bread crumb-coated turkey breast served with balsamic-cranberry sauce and pumpkin ravioli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring 4 quarts lightly salted water to a boil in a large pot.
- Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don't have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.
- Heat olive oil in a large sauté pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan!
- To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!
- Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
Nutrition Facts : Calories 490, Carbohydrate 38 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 8 g, TransFat 0 g
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT SAUCE
Another recipe in search of duplicating the deliciuos ravioli from Rising Moon. This recipe came from "Where the world's recipes are" website. Haven't made it yet, but plan to soon.
Provided by DogAndCatDoc
Categories Fruit
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Lightly oil a baking sheet.
- Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
- Bake 50-60 minutes, until easily pierced with a knife.
- Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
- Mix thoroughly and season with salt and pepper.
- Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
- Cook, stirring often, about 3 minutes, or until nuts are golden.
- Transfer nuts to a plate and set aside.
- Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
- Remove immediately from heat, add nutmeg, and set aside.
- Place a pasta sheet on a lightly floured work surface.
- Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
- Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
- Using a fluted cutting wheel or knife, cut between the rows of ravioli.
- Repeat with remaining sheets of pasta and filling.
- Bring a large pot of salted water to a boil.
- Add ravioli and cook until tender, 2-3 minutes.
- To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
- Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
- Serve immediately.
More about "butternut squash ravioli with hazelnut cranberry crusted turkey food"
BUTTERNUT SQUASH RAVIOLI WITH SUN-DRIED TOMATOES RECIPE - BBC
From bbc.co.uk
料理 Italianカテゴリ Main Course対象人数 4
BUTTERNUT SQUASH RAVIOLI (30-MINUTE RECIPE) - JAR OF LEMONS
From jaroflemons.com
5/5 (1)カロリー 535 (1 人分)カテゴリ Dinner, Main Course
BEST BUTTERNUT SQUASH RAVIOLI - AUTHENTIC ITALIAN RECIPE!
From piattorecipes.com
5/5 (6)カテゴリ Main Course料理 Italian, Mediterranean合計時間 3 時間 30 分
BUTTERNUT SQUASH RAVIOLI - KRAZY KITCHEN MOM
From krazykitchenmom.com
BUTTERNUT SQUASH RAVIOLI BAKE {SUPER EASY} - THE GIRL ON BLOOR
From thegirlonbloor.com
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT & FRIED SAGE BROWN ...
From tastefullygrace.com
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE ...
From yestoyolks.com
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT HONEY BUTTER
From theoriginaldish.com
HOMEMADE BUTTERNUT SQUASH RAVIOLI RECIPE | SELF ...
From selfproclaimedfoodie.com
BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER - KITCHN
From thekitchn.com
TURKEY AND SQUASH RAVIOLI IN BROWN BUTTER-SAGE SAUCE
From washingtonpost.com
BUTTERNUT SQUASH RAVIOLI WITH SAGE AND HAZELNUT BROWNED ...
From littlemissfinicky.com
BUTTERNUT SQUASH RAVIOLI — SALT & BAKER
From saltandbaker.com
THE 15 BEST SAUCES FOR BUTTERNUT SQUASH RAVIOLI (BUTTERNUT ...
From happymuncher.com
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT-CRANBERRY CRUSTED ...
From recipeofhealth.com
60590 BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT CRANBERRY CRUSTED ...
From recipeofhealth.com
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT-CRANBERRY CRUSTED TURKEY
From recipenode.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love