Squash Anyone?

Tags

Butternut Squash, Cooking, Cuisine, Food, La Spinetta Barolo Campe, Ravioli, Recipe, Vintage Wine

So the weekend is once again among us and if you are thinking along the same lines as me, then you’re thinking about satisfying your taste buds and enjoying quality time with friends and loved ones.

I’ve been having this deadly craving for “ravioli stuffed with butternut squash”. Unfortunately, now that everyone is over the holiday season and back in to work mode, errands to check off the list, running the kids to ballet and fencing classes, there probably isn’t enough time to knead fresh pasta dough. The alternative? A 40 minute dish using Won Ton wrappers. Let’s pair this dish with La Spinetta Barolo Campe Vintage 2004. This is how we’ll do it:

Ingredients

2 tablespoons butter
2 tablespoons minced shallot
1 cup roasted butternut squash
1/4 cup heavy cream
2 tablespoons freshly grated Parmesan cheese, grated
1 pinch salt and pepper
1 pinch freshly grated nutmeg
25 wonton wrappers,, thawed if frozen
8 tablespoons butter
15 sage leaves

Directions

Roast butternut squash in a 400 degree oven, tossed in a bit of melted butter, salt and pepper, for 30-45 minutes or until tender.

Melt butter in a small sauce pan over medium heat. Add shallot and cook, stirring occasionally, until translucent, about 5 minutes. Meanwhile, puree squash with cream in a small food processor or blender until smooth. Season with salt, pepper and a pinch of nutmeg. Stir in parmesan cheese. Add squash puree to the shallots and stir to combine. Let cool completely.

Set out 6 wonton wrappers on a work surface. Keep the rest covered with plastic. Place about 1 teaspoon of the squash filling in each wrapper. Brush each edge with water then fold over to make a triangle shape, taking care to seal all the edges. Set aside. Repeat with remaining wrappers. If desired, you can refrigerate for a few hours now.

Set a large pot of well salted water to a soft boil. It shouldn’t be too vigorous, or the ravioli will fall apart. Boil (in batches of 5) until they float, about 2 minutes. Remove from water and set in a small dish filled half way with hot water. Repeat. Heat a large skillet over medium heat. Add butter. When it begins to turn golden add sage leaves. Stand back because it will sputter a bit. Continue cooking about 1-2 minutes more, until sage is crisp and butter is golden brown and giving off a nutty fragrance.

Place 5 ravioli on each plate and spoon over browned butter. Top each plate with a few crispy sage leaves. Serve immediately.

Recipe Source: FoodNetwork.com.