Tuesday, March 8, 2011

Butternut Squash Ravioli

- 1 butternut squash
- 2 tablespoons Light Olive Oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1/4 cup fresh basil leaves, minced
- Salt and pepper, to taste
- 12 ounces wonton wrappers
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Light Pesto Cream Sauce (see recipe below)
- Fresh grated Parmesan cheese, for garnish
- Fresh diced tomato, for garnish

 Light Pesto Cream Sauce:
- 1 cup tightly packed fresh basil leaves
- 1/4 cup pine nuts, toasted
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 cup Mild Olive Oil
- 1/3 cup half-and-half

Preheat oven to 400°F. 
Cut squash in half; remove seeds and brush the inside with olive oil. Place squash cut side down on a cookie sheet brushed with additional olive oil. Bake, uncovered for 40 minutes or until fork tender. Then let it cool until you can touch it without it burning your fingers.
In skillet, heat light olive oil. Add onion and garlic. Sauté until softened. 

Transfer onion mixture to a large bowl. Scoop squash from skin and place in bowl with onion and garlic. Stir in ricotta cheese, basil, salt and pepper. Mash until you have a coarse paste.
For each ravioli use one wonton wrapper. Spoon a small amount of filling (about 1 1/2 teaspoons) onto the center of the wrapper. 

Lightly wet the edges of the wrapper with the cornstarch mixture.

Lay a second wonton skin over the filling and carefully press edges to seal. 

Press the corners together with a fork. Repeat with remaining wonton wrappers.

Carefully place ravioli (one at a time) in a large pot of boiling, salted water. Cook and stir gently for about 5 minutes or until cooked through. Remove cooked ravioli with a slotted spoon and place on a plate in the oven on warm. Serve with Light Pesto Cream Sauce (recipe follows).
For Light Pesto Cream Sauce: blend together basil, pine nuts, garlic, cheese and salt to form a paste. With the machine running, gradually add oil in a steady stream until evenly blended. Place pesto mixture into a small saucepan. Heat until warmed through. Stir in half-and-half until smooth and warmed through. Serve sauce over ravioli. Garnish, if desired, with fresh grated Parmesan cheese and diced tomatoes.

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