BUTTERNUT SQUASH RAVIOLI IN CIDER BROTH
Categories Appetizer Dinner Ricotta Butternut Squash Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (first-course) servings
Number Of Ingredients 16
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.
WONTON RAVIOLI
I created this recipe as a quick yet elegant meal. But it works well as an appetizer, too. You can substitute ingredients to your liking.-Jenny Johnson, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 44 appetizers.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Stir in oregano and basil. , Preheat oven to 350°. Place 8 wonton wrappers on a greased baking sheet; top each with 1 tablespoon meat mixture and 1 tablespoon mozzarella cheese. Moisten edges with water; top with another wonton wrapper. Press edges with a fork to seal. Repeat with remaining wrappers, meat mixture and cheese. , Brush wontons with butter. Sprinkle with Parmesan cheese if desired. Bake until golden brown, 10-12 minutes. Serve with spaghetti sauce.
Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 135mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
ROASTED FRESH HAM WITH CIDER GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 9h30m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
- One hour before roasting, remove the ham from the refrigerator. Preheat the oven to 450 degrees F. For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider, and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
- Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
- During the last 1 1/2 hours of cooking the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in a bowl, and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.
- Copyright © 2003 Television Food Network, G.P., All Rights Reserved
WONTON SKIN RAVIOLIS
Steps:
- Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
- When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.
APPLE-VANILLA MINI MUFFINS WITH CIDER GLAZE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 24 mini-muffins
Number Of Ingredients 15
Steps:
- For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
- Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl.
- Combine the sugar, butter and vanilla in the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed. Add the egg and beat until incorporated (don't worry if the batter curdles). Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour. Fold in the apples using a spatula.
- Grease a small ice-cream scoop (about 1 1/4 inches) with nonstick spray and fill the liners about 3/4 of the way to the top.
- Bake, rotating halfway through, until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 10 to 12 minutes. Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack.
- For the cider glaze: Boil the cider with the cinnamon stick over medium-high heat until the cider is reduced to about 1/2 cup, about 20 minutes. Whisk in the honey and continue to boil until the liquid is syrupy and just coats the back of a spoon, 4 to 5 minutes. Discard the cinnamon stick and remove from the heat. Whisk in the confectioners' sugar and transfer to a small bowl. Let sit until slightly set but still warm, about 3 minutes.
- Dip the tops of the muffins in the glaze and serve.
More about "wonton ravioli with apple cider glaze food"
WONTON RAVIOLI WITH APPLE CIDER GLAZE : RECIPES
From cookingchanneltv.com
Servings 4Calories 264 per servingTotal Time 1 hr 5 mins
HOW TO MAKE RAVIOLI WITH WONTON WRAPPERS - WIKIHOW
From wikihow.com
FRIED BEEF WONTON RAVIOLI RECIPE - TABLESPOON.COM
From tablespoon.com
OCT. 31, 2011: WONTON RAVIOLI WITH APPLE CIDER GLAZE
From ctvnews.ca
Estimated Reading Time 6 mins
WONTON RAVIOLI (WITH APPLE CIDER GLAZE) – DEANNA'S DAUGHTER
From deannasdaughter.com
SPINACH MUSHROOM WONTON RAVIOLI - PROPORTIONAL PLATE
From proportionalplate.com
BEST WONTON RAVIOLI RECIPE - MASHED.COM
From mashed.com
EXOTIC EATS: TRY WONTON RAVIOLI WITH APPLE CIDER GLAZE
From today.com
EASY WONTON SPINACH AND FETA RAVIOLI RECIPE - FOOD & WINE
From foodandwine.com
WONTON RAVIOLI WITH APPLE CIDER GLAZE RECIPES | FOOD …
From pinterest.ca
CRUMMY’S WONTON RAVIOLI WITH APPLE CIDER GLAZE | HIP FORUMS
From hipforums.com
WONTON RAVIOLI WITH APPLE CIDER GLAZE | RECIPE | APPLE CIDER GLAZE ...
From pinterest.com
ROGER MOOKING’S WONTON RAVIOLI - STEVEN AND CHRIS
From cbc.ca
BEST WONTON RAVIOLI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WONTON RAVIOLI WITH APPLE CIDER GLAZE – RECIPES NETWORK
From recipenet.org
10 BEST RAVIOLI WONTON WRAPPERS RECIPES | YUMMLY
From yummly.com
WONTON RAVIOLI | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
EASY WONTON RAVIOLI IN JUST 10 MINUTES | JULIE BLANNER
From julieblanner.com
WONTON RAVIOLI WITH APPLE CIDER GLAZE - TODAY.COM
From today.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