Yes, that is food. Cause
I think food is wonderful. I tried this
out the other night on my family and my friend, Joy, and they seemed to like it. I certainly did. It is definitely a bit time consuming but I broke
the process up into steps. The night
before I roasted the squash and made the filling, I made the pasta in the
afternoon the day of, and I added the sauce that night. But however you do it, I think it’s worth it
cause it is gooooood.
Butternut Squash Ravioli
1 butternut squash (about 1 ½ pounds)Cooking spray
1 TBSP chopped fresh oregano
2 TBSP unsalted butter, melted
2.5 ounces Parmesan cheese, grated
3/8 tsp salt
½ tsp freshly ground black pepper
36 wonton wrappers (you can find these around the tofu)
1 large egg, lightly beaten
2 garlic cloves
1 ½ cups fresh baby spinach
½ cup fresh basil
¼ cup walnuts, toasted and chopped
2 TBSP extra virgin olive oil
2 TBSP vegetable broth
1 tsp lemon juice
Bake squash at 4000 (you should definitely put it
on a baking pan) for about 30 minutes or until soft enough to cut. Remove seeds and scrape out pulp into
bowl. Mash. Combine oregano, squash, and butter in a
large bowl. Stir in 2 ounces (1/2 cup)
cheese, ¼ tsp salt, and ¼ tsp pepper. Spoon
about 1 ½ tsp of squash mix into wonton center (keep other wonton wrappers under
paper towels until using). Moisten edges of wonton with beaten egg and pinch
edges to seal in a triangle. Repeat.
Place garlic in food processor and pulse. Add remaining ½ ounce (2 TBSP) cheese, 1/8
tsp salt, ¼ tsp pepper, spinach, basil, and 2 TBSP walnuts. With processor on, slowly pour oil, broth and
juice through chute. Process until well
blended.
Bring 6 quarts of water to boil. Add half ravioli and cook 3 minutes; remove
with slotted spoon. Repeat. Add to pesto and toss.
WARNING: I mistakenly made the ravioli and stuck it in the
fridge all afternoon without the sauce.
This made one giant blob of ravioli that could not be pulled apart and had to be cut. It was still delicious! Enjoy!
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