RAVIOLI WITH CREAMY SQUASH SAUCE
Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won't notice it's meatless. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 671 calories, Fat 51g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 578mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 18g protein.
WHOLE WHEAT BUTTERNUT SQUASH RAVIOLI WITH CREAMY SAUCE
Make and share this Whole Wheat Butternut Squash Ravioli With Creamy Sauce recipe from Food.com.
Provided by abigler_06
Categories < 4 Hours
Time 1h10m
Yield 20 ravioli, 4 serving(s)
Number Of Ingredients 15
Steps:
- Dough:.
- Mix both flours and salt together in a large bowl.
- Make a well in the center of the dry mix and crack all three eggs in the well.
- hand-knead dough or use a dough attachment on a mixer.
- If dough is too sticky to handle, add more flour until it is manageable.
- Roll out dough and cut into two pieces.
- Run pieces through a pasta machine, flattening each piece into a long sheet.
- Let them dry for 10 minutes, dusting the top and bottom with flour.
- Filling:.
- While dough is drying, boil butternut squash in water until it is completely soft and easy to mash.
- Mash the squash in the pot.
- Saute the onion until caramelized and add it to the mashed squash.
- Add cheese and spices, and mix until blended well.
- Ravioli:.
- Using a small spoon, scoop the filling in small dollops on one of the pasta sheets, placing each on 2 inches away from one another and at least 1/2 inch away from the edge of the pasta sheet. This should yield around 20 ravioli.
- When they are done, take the second sheet of pasta and lay it over the first sheet and the filling, making sure the sheet is not tightly lain over the filling, but rather draped over.
- Press down on the edges of the filling of each small lump, defining each ravioli placement.
- Use a pasta cutter to separate each ravioli from one another.
- Bring a large pot of water to a boil.
- Drop around 6 ravioli at a time into the pot. When they rise to the surface they're done.
- Take them out and place them on a baking sheet.
- Turn the oven on to 375 and place the pasta in the oven.
- Sauce:.
- While pasta is warming, place milk into a sauce pan.
- Mix corn starch and vegetable stock together.
- Heat milk until it reaches a steady simmer.
- Add the stock mixture to the milk.
- Add spices and whisk until the mixture is smooth.
- Put on VERY low heat.
- Cut each cherry tomato in half and saute for 1-2 minutes on high in a frying pan.
- Assembly:.
- Take the ravioli from the oven and put on a plate.
- Whisk the sauce one last time and drizzle over the ravioli.
- sprinkle the cherry tomatoes on top.
- Enjoy!
Nutrition Facts : Calories 500.3, Fat 12.3, SaturatedFat 6.3, Cholesterol 169, Sodium 896.1, Carbohydrate 78.9, Fiber 6.6, Sugar 4.2, Protein 20.4
EASY BUTTERNUT SQUASH RAVIOLI
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.
Provided by Chef John
Categories Appetizers and Snacks
Time 40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 47.4 g, Cholesterol 79 mg, Fat 15.9 g, Fiber 2.4 g, Protein 11.5 g, SaturatedFat 8.5 g, Sodium 741.7 mg, Sugar 0.7 g
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