Squash Ravioli With Sherried Onion Sauce Walnuts Cranberries Recipe Finecooking

Steps:

• Preheat oven to 425˚F (220˚C).
• Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender, about 30 minutes.
• While the squash is in the oven, make the dough.
• When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
• Rinse the bowl of the food processor.
• To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
• Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
• Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
• Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
• Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
• Separate each ravioli with a knife or cutting tool.
• Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
• In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
• Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
• Serve the pasta with brown butter sauce.
• Enjoy!

Steps:

• For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
• For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
• With a large spoon, scrape the squash off the skin into a bowl and set aside.
• Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
• In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
• In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
• Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling.
• Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.

Steps:

• Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
• Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
• Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
• Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

Steps:

• To make tortelloni, preheat oven to 375°F On a foil-lined baking sheet, toss together the butternut squash, 2 Tbsp olive oil, herbes de Provence, salt, and pepper. Bake until soft and golden, about 25 minutes. Meanwhile, heat the remaining 2 Tbsp olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
• In a food processor, combine the roasted squash, shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies and the nutmeg, and sprinkle with salt and freshly ground pepper. Pulse until smooth. The tortelloni filling can be made one day ahead.
• To make the tortelloni, lay out six wonton squares, keeping the remaining squares inside the package or under a very lightly dampened paper towel to prevent them from drying out. Place 1 Tbsp of squash mixture in the middle of the square. Using a small pastry brush, wet the edges of the square. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortelloni on a baking sheet and cover with plastic wrap. Be careful to dry work surface before laying out another 6 wonton squares; this will help keep the tortelloni from sticking to the baking sheet. Continue until all the squash mixture is used. There should be approximately 36 tortelloni. The tortelloni can be frozen on the baking sheet, transferred to a tightly sealed plastic bag or container, and stored for up to one month.
• Bring a large pot of salted water to a boil. As it heats, make the sauce: Melt the butter in a large, heavy skillet over medium heat. Add the sage and cook until the butter starts to brown, about 3 minutes. Turn off heat and add cranberries, walnuts, salt and pepper, and stir to combine. Place the tortelloni in the boiling water and gently stir. When they begin to float, they are done, about 3 minutes for fresh, and 5 minutes if they've been frozen. Using a slotted spoon, carefully transfer the tortelloni to a serving platter. Top with the cranberry walnut sauce, sprinkle with Parmesan cheese, and serve.

Steps:

• Place squash on a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly., Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling., In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage.

Steps:

• Filling: Roast squash using the amounts for the squash, butter, maple syrup, & oj: put seeded (unpeeled) squash halves on a rimmed baking sheet. Rub w/ butter, season w/ S&P, drizzle w/ oj & maple syrup, & flip over. Roast in a 400° oven for 40-45 minutes, til skin is blistered & browned & flesh is tender. When cooled, peel. Put flesh & juices from roasting into a large sauté pan & cook over med heat, stirring frequently, about 10 min, to further dry out mixture. Mash with a potato masher. Put squash in a bowl & set aside to cool. When cooled, mix in ricotta & grated Parm & season w/ S&P. The mixture can be made a day ahead, covered, & refrigerated. Sauce: Sauté onions in 3 Tbs. of the butter over med heat, 20-25 minutes. Add sherry, raise heat to med hi, & cook until evaporated. Add cream & broth (or all broth) & sage; reduce by half or til sauce is good consistency. Makes 2 to 2-1/2 cups. Season w/ S&P. If using broth only, whisk in 1- 2 Tbs. butter at the end to give sauce a bit of body. (If making sauce ahead, add butter at reheating. If w/ cream, reheat the sauce gently.) Assemble ravioli: Dust surface w/ cornmeal, lay out wrappers (10-12 at a time) & brush half w/ egg wash. Place 1 scant Tbs. filling in the center of each piece of egg-washed pasta & flatten slightly. Quickly cover each with a second wrapper & press tightly around each mound & out towards edges of the pasta to create a tight seal. If you like, trim ravioli. Arrange filled ravioli in a single layer on a sheet pan dusted w/ cornmeal. Cover & refrigerate or freeze til ready to use. Cook & serve Boil salted water, add drop of olive oil, & drop in 4-6 ravioli at a time. When rise to the surface, boil for 4 min & then remove them to a strainer (or cooling rack set over a pan) to drain. Arrange 3-4 ravioli on a large plate for an appetizer (6 for a dinner), cover lightly w/ the sauce (about 1 Tbs. per ravioli), & sprinkle w/ walnuts, cranberries, & chives. Add a few shards of Parm & serve.