This was a pretty tedious recipe but it was great to do while watching football games that I wasn't really interested in. There are a variety of steps to this in order to get the final product: Make the squash, create the raviolis, boil the raviolis, sauté the raviolis, make the sauce, place raviolis on the plate, pour the sauce over raviolis, enjoy!
*I did find all of the recipes online but changed them according to what I had in our kitchen.
Roasted Butternut Squash Ravioli with a Sage Mushroom Cream Sauce
Roasted Butternut Squash
Ingredients
1 medium butternut squash, halved lengthwise and
seeded
2 teaspoons butter
2 teaspoons brown sugar
Salt and pepper
Directions
Preheat oven to 400 degrees F.
Place butternut squash halves on a large baking
sheet flesh side up. Place 1 teaspoon butter in the middle of each squash.
Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast
25 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
By following this recipe you should produce 4
cups of mashed butternut squash
Roasted Butternut Squash Ravioli
(This was only 1 of 3 batches that I made with all of the squash ravioli filling)
Ingredients
4 cup mashed, cooked
butternut squash
2 teaspoon salt
2 teaspoon freshly
ground black pepper
2 cup mascarpone
cheese
4 egg yolk
1 1/3 cup grated
Parmesan cheese
3 (16 ounce)
package round wonton wrappers (or whichever wonton wrappers you can
find...I found square wonton wrappers at the Walmart produce section
4 tablespoons butter
or margarine
4 tablespoons minced garlic
Directions
Place cooked squash into a mixing bowl. Add salt
and black pepper. Stir in mascarpone cheese, egg yolks, and
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. Place another wonton wrapper with moistened edges over
filling and other wonton and, with a fork, 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.
Sage Mushroom Shrimp Cream
Sauce
Ingredients*
2 Tbsp olive oil
1 whopping Tbsp minced
garlic
1/2 cup chopped red onion
1 package thawed, raw
shrimp (We did medium, you can use whatever size your heart desires)
2 Tablespoon butter or
margarine
3/4 cup red onion, chopped
3/4 cup dry white wine or
chicken broth (I did both!)
1/2 cup heavy cream
1 tsp Ground Sage
Sea Salt and Cracked Black
Pepper
1/2 package of mixed
mushroom, sliced
Directions
Place the garlic, olive
oil, and onions in the pan and brown. Once the onions become 'clear'ish
place the shrimp in the pan and saute until the shrimp is cooked through.
In a large sauté pan, melt the 2 tablespoons of butter. Add the onion to the butter or margarine and continue to cook for another 3 minutes. Add the cream, chicken broth and/or wine, sage, salt, pepper, mushrooms, and shrimp. Lower the heat to a simmer and reduce the sauce by half.
*I doubled the recipe for us. Since the sauce gets reduced I couldn't stand to not have enough ;)*
**The sauce separates with the butter and cream so serving it directly after it is done reducing may be the best idea**
We really enjoyed this! Next time we have this, though, I think I will make it for a date night. Our toddlers are at a stage where they are very picky with textures so they didn't want anything to do with this lovely meal.
