Culinary Cuts

Butternut Squash Ravioli with Lemon Cream Sauce

Ravioli Ingredients:

1 butternut squash
olive oil
2 Tbs. butter
1/2 cup yellow onion, finely diced
5 garlic cloves, minced
1/2 cup ricotta cheese
1/3 cup fresh basil leaves, minced
salt and pepper to taste
50-count package of wonton wrappers
3 Tbs. cornstarch, mixed with equal parts cold water
1/3 cup Parmesan cheese, grated
2 Tbs. Italian parsley
1/4 cup tomato, diced

Preparation:

1. Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds and brush cut sides with olive oil. Place cut sides down on lightly greased baking sheet and bake uncovered for 30 to 40 minutes or until tender. Cool.

2. Melt butter in skillet and sauté onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with ricotta cheese, basil, salt and pepper. Mash to a coarse paste.

3. For each ravioli, place a wonton wrapper on a lightly floured surface. Spoon an amount of filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter.

4. Carefully place filled ravioli in a large pot of boiling water, one at a time and stirring very gently. Cook for about four to five minutes.

5. Remove cooked ravioli with slotted spoon and place on plate. Add lemon cream sauce (recipe below) or other sauce and top with Parmesan cheese, tomato and parsley.

Lemon Cream Sauce

Sauce Ingredients:

2 cups dry white wine
1 shallot, finely diced
2 garlic cloves, minced
1-1/2 cups heavy cream
1/4 cup lemon juice, freshly squeezed
2 Tbs. sugar
salt and white pepper to taste

Preparation:

1. In a medium saucepan over high heat, add white wine, shallot and garlic. Reduce liquid to half a cup.

2. Strain out shallots and garlic. Stir in cream, lemon juice and sugar, and reduce to one cup of liquid. Season with salt and pepper.

Roasted & Fried Butternut Squash Ravioli with Apple Cider Dipping Sauce

1 butternut squash

1/2 cup ricotta or cottage cheese

1 tablespoon Parmesan cheese

Coarse salt and pepper

50 count package wonton wrappers

3 Tablespoons cornstrach mixed with equal amout of sugar

4 Tablespoons Butter

Directions:

1. Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds and brush cut sides with olive oil. Place cut sides down on lightly greased baking sheet and bake uncovered for 30 to 40 minutes or until tender. Cool.

2. Scoop out squash and place in the bowl with ricotta cheese, parmesean cheese, salt and pepper. Mash to a coarse paste.

3. For each ravioli, place a wonton wrapper on a lightly floured surface. Spoon an amount of filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter.

4. Carefully place filled ravioli in a large pot of boiling water, one at a time and stirring very gently. Cook until just tender, about 1 minute. Remove ravioli to a kitchen towel lined baking sheet.

5. Heat butter in non-stick skillet, when sizziling add ravioli. Cook until golden brown about 5 minutes, flip and cook until golden brown. Remove to paper towels to drain. Repeat process with remaining butter and ravioli.

Apple Cider Sauce

6 Tablespoons Butter

1/3 cup chopped shallots

1-1/2 cup chicken stock

1/2 cup apple cider

1 tablespoon fresh minced parsley

Salt and Pepper

Directions:

1. Melt 2 TBLS butter ina large pan over medium heat. Add Shallots, saute 1 minute. Add stock and cider; simmer 10 minutes. Add parsley. Season with salt and pepper. Reduce sauce on low heat until reduced to 1 cup.

2. Remove from heat. Add 4 TBLS butter, 1 TBLS at a time. Whisking constantly until all incorporated.

3. Place ravioli onserving platter and top with a little Parmesean. Place sauce in a bowl in the middle of the ravioli.

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