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Tuesday, November 15, 2011

Butternut squash ravioli

2 cups of butternut squash roasted and cubed
1 tsp nutmeg
1 tsp chopped garlic
1/4 julienned onion
1 pat of butter
1/4 cup of almonds or cashews
1 pkg wonton wrappers


1/4 cup flour
2 pats of butter
1 cup chicken broth
salt pepper
1/2 cup grated parmesan cheese
2 tsp thyme
1/4 cup white wine


put butter in pan
saute garlic and onions to tender crisp
add squash, onion/garlic mix, nutmeg and nuts to blender and puree

put 1tsp of puree inside of each wonton and wet edges of wonton with water
then fold over into triangles and press down edges--water will seal them

Cook like a regular ravioli


Make a rue---

put the butter in the pan and add flour--cook the flour until it is a LIGHT caramel color.
Whisk 1/4 cup wine with the rue
simmer 3 minutes
add chicken broth
add S/P/Thyme
add cheese
boil to thicken
When it is desired thickness remove from burner

Serve over the ravioli and garnish with some crushed nuts.

Serve with salad and bread




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