Squash Ravioli With Sherried Onion Sauce Walnuts Cranberries Recipes

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY

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!

RAVIOLI WITH CREAMY SQUASH SAUCE

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.

RAVIOLI WITH TOASTED WALNUTS

Steps:

• Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
• Heat the oil in a medium skillet over medium heat. Add the walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
• Add the garlic and cook for 30 seconds. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat.
• Divide among individual plates and sprinkle with the Parmesan.

GARDEN SQUASH RAVIOLI

Steps:

• In a large saucepan, cook ravioli according to package directions. , Meanwhile, in a 1-1/2-qt. microwave-safe dish, combine the squash, zucchini, tomato sauce and seasonings. Cover and cook on high for 4-6 minutes or until vegetables are tender. Drain ravioli; top with sauce.

BUTTERNUT SQUASH TORTELLONI WITH CRANBERRY WALNUT SAUCE

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.

RAVIOLI WITH APPLE CHICKEN SAUSAGE

Steps:

• Cook ravioli according to package directions. Prepare spinach according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage; cook and stir until browned, 2-4 minutes., Drain ravioli. Add ravioli, spinach, maple syrup and pie spice to sausage; heat through.