Squash Ravioli With Sherried Onion Sauce Walnuts Cranberries Food

RAVIOLI WITH SAGE-WALNUT BUTTER

Steps:

• Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
• Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
• Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

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.

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.

BUTTERNUT SQUASH TORTELLONI WITH CRANBERRY WALNUT SAUCE

Steps:

• To make tortelloni, preheat oven to 375°F On a foil-lined baking sheet, toss together the butternut squash, 2 Tbsp olive oil, herbes de Provence, salt, and pepper. Bake until soft and golden, about 25 minutes. Meanwhile, heat the remaining 2 Tbsp olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
• In a food processor, combine the roasted squash, shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies and the nutmeg, and sprinkle with salt and freshly ground pepper. Pulse until smooth. The tortelloni filling can be made one day ahead.
• To make the tortelloni, lay out six wonton squares, keeping the remaining squares inside the package or under a very lightly dampened paper towel to prevent them from drying out. Place 1 Tbsp of squash mixture in the middle of the square. Using a small pastry brush, wet the edges of the square. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortelloni on a baking sheet and cover with plastic wrap. Be careful to dry work surface before laying out another 6 wonton squares; this will help keep the tortelloni from sticking to the baking sheet. Continue until all the squash mixture is used. There should be approximately 36 tortelloni. The tortelloni can be frozen on the baking sheet, transferred to a tightly sealed plastic bag or container, and stored for up to one month.
• Bring a large pot of salted water to a boil. As it heats, make the sauce: Melt the butter in a large, heavy skillet over medium heat. Add the sage and cook until the butter starts to brown, about 3 minutes. Turn off heat and add cranberries, walnuts, salt and pepper, and stir to combine. Place the tortelloni in the boiling water and gently stir. When they begin to float, they are done, about 3 minutes for fresh, and 5 minutes if they've been frozen. Using a slotted spoon, carefully transfer the tortelloni to a serving platter. Top with the cranberry walnut sauce, sprinkle with Parmesan cheese, and serve.

BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE

Steps:

• Preheat oven to 425°F. and lightly grease a baking sheet.
• Make filling:
• Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
• While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
• Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
• In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
• Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
• In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
• Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
• Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

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.