Monday, November 23, 2009

Staff Recipes: Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

AnnaAs a vegetarian on Turkey Day, I like to be prepared with a dish that can serve as a main course for me and a yummy side dish for the carnivores. This recipe is adapted from the great Emeril Lagasse. I make it simpler by using wonton wrappers instead of pasta dough.

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Adapted from Emeril Lagasse

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 package square wonton wrappers
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

In a large sauté pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and sauté for 1 minute. Add the squash purée and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Toss some cornmeal on a baking sheet to prevent sticking, then spread out the wonton wrappers. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large sauté pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

"Cucurbita moschata Butternet" photo courtesy of Wikipedia author Spedona through use of Creative Commons Attribution ShareAlike 3.0 license.

3 comments:

  1. I can't believe I didn't guess this was going to be your recipe. Also, I'm worried we might not have this since you're not going to be there!

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  2. Mmmmmm...I am going to try this today, thank you! The sage and parsley in my herb garden are both still going strong. I will have to buy the squash, however. I grew Summer squash this year.

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  3. I was totally going to fix this *before* I read it here.

    But we were just discussing quantity. You don't say how many wonton wrappers are in a package or how large they are (or how it honors family farmers to buy some totally processed plastic package of conventionally grown wheat parts...). We were figuring a slightly more generous 1 tbsp filling per raviolo, and for a round number, 16 ravioli per main dish serving (which might be a bit generous, but hey, it's Thanksgiving), which translates into 1 cup filling per serving.

    Anyway I had a large-ish squash that was starting to dry out... any leftover squash will go into my pie. :)

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