Easy Butternut Squash Ravioli With Cream Sauce Food

BUTTERNUT SQUASH RAVIOLI WITH WHITE-WINE SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.
• Transfer hazelnuts to a kitchen towel and rub briskly to remove the skins.
• Coarsely chop the hazelnuts and set them aside.
• Split butternut squash in half and rub with olive oil on the flesh. Lay cut side down on a baking sheet.
• Bake 30 to 35 minutes until a fork pierces the flesh easily. Allow it to cool enough to be able to handle it and scoop out the flesh, about 15 minutes. Use a big spoon or ice cream scooper.
• Purée the pulp in a food processor or blender , adding a little water, if needed.
• Melt 1 tablespoon butter in a large skillet and when the foaming subsides, add half of the shallots and sauté for 1 minute. Reserve the remaining shallots.
• Add the squash purée and cook on medium heat, stirring frequently for 2 minutes, until the squash is somewhat dry. Season with the salt and black pepper.
• Stir in the heavy cream and cook for another 2 minutes.
• Remove from the heat and add the Parmesan cheese and nutmeg. Stir until well combined. Reserve and allow time for it to cool down, about 15 minutes.
• Line a baking sheet with wax paper and dust lightly with flour. Set aside. Lay out 12 wonton wrappers on a clean surface also lined with wax paper and lightly dusted with flour.
• Place 1 teaspoon of filling in the center of each wonton. Lightly brush 4 wontons with the egg and water mixture-brushing only 4 at a time prevents the beaten egg from drying.
• Lay another wonton wrapper on top of each one of the brushed wrappers.
• Press gently from around the center of the filling to the edges, squeezing out any air bubbles. Transfer the formed ravioli to the wax paper-lined baking sheet and repeat the process with the remaining 8 wontons, brushing 4 at a time. Place another sheet of wax paper on top of the formed ravioli and lightly dust with flour. Make 12 more ravioli and lay them on top of the second sheet of wax paper.
• For the white wine cream sauce, melt 1 tablespoon of butter in a small saucepan and when the foam subsides, add the reserved shallots and sauté 2 minutes until softened.
• Add the white wine, cream, chicken broth, and lemon juice and simmer for 10 minutes until reduced by half.
• Whisk in the remaining cold butter 1 tablespoon at a time.
• Stir in the minced fresh sage. Reserve.
• Bring a large pot of salted water to a low boil and add the ravioli. Gently stir the ravioli to prevent them from sticking together and cook for 4 minutes. Work in batches if needed to avoid overcrowding the pot.
• Using a slotted spoon, drain and transfer 4 ravioli to each plate. Drizzle with the white-wine cream sauce and sprinkle some toasted hazelnuts on top.

EASY CREAM WALNUT SAUCE FOR RAVIOLI

Steps:

• Grind up the nuts in a food processor completely.
• Add the butter and olive oil and pulse a few times until a nice paste forms.
• Add the cheese and pulse 2-3 times.
• Add the cream gradually and keep it on a continual blend until smooth.
• Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.

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.

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 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 WITH CREAM SAUCE

Steps:

• 1. Chop green onion. Chop white bulb of onions and set aside.
• 2. Chop green part of green onion and set aside.
• 3. Cut bell pepper in half. Remove seeds. Spray outer and inner parts of pepper with olive oil. Lightly salt and pepper. Place on pan and roast on high 400-425 degree oven until charred and softened. I use my air fryer. You may use any type of oven.
• 4. Remove pepper from oven. Chop pepper and set aside.
• 5. Turn burner on high heat. boil water for ravioli.
• 6. While water is on burner proceed to next steps.
• 7. Place a bit of olive oil in non stick sauce pan. Add chopped or pressed garlic to pan with whites of green onion. Cook until fragrant (not browned.) It should take 1 minute. Remove from stove.
• 8. At this time. Add ravioli to boiling water. Proceed to next step.
• 9. Reserve 3 /4 c water from ravioli When ravioli is almost cooked through. Add 1/2 c of water to saucepan with garlic and onion.
• 10. Add in the sour cream, butter, speadable cream cheese, and Parmesan-cheese. Cook on low until cream cheese is melted. Bring to a boil while stirring. If mixture is to thick add a little bit more of the reserved water.
• 11. Continue to boil stirring constantly until it boils down and thickens.
• 12. Add in the roasted bell pepper and cook one minute. Salt and pepper to taste.
• 13. Drain ravioli.
• 14. Plate ravioli. Top with sauce. Garnish with green onion.

RAVIOLI WITH BUTTERNUT SQUASH SAUCE

Steps:

• Cook ravioli according to the package instructions.
• In the meantime, heat olive oil or butter in a soup pan and sauté onion and garlic.
• Add squash and vegetable stock and cook until the squash becomes soft.
• Puree the sauce using a hand blender or blender.
• Add milk and adjust the taste with salt and pepper.
• Place ravioli in two dishes, pour the sauce, and top with chopped cilantro or parsley.
• Infuse love and serve!

MAPLE CREAM SAUCE FOR BUTTERNUT SQUASH RAVIOLI RECIPE - (3.7/5)

Steps:

• Melt the butter in a large sauté pan over medium heat. Add the shallots and then cook until translucent, approximately 2 minutes. Add the cream, and allow to simmer for one minute to meld flavors. Add the maple syrup, stirring to combine; add thyme, salt and pepper to taste, and cook over medium heat, stirring occasionally. Add the cooked ravioli to the sauté pan and allow to simmer in the sauce for a minute or two.

RAVIOLI WITH SAGE CREAM SAUCE

Steps:

• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
• Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
• Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.