What is a major staple in autumn cuisine? Butternut squash. Now I love butternut squash ravioli, so creamy and delicious. I have found a recipe that I have adapted a bit to fit my taste buds. The original recipe was for Pumpkin Ravioli with Gorgonzola Sauce, which is good, but they asked for canned pumpkin… canned pumpkin in ravioli? Puke. I used real pumpkin and it was a lot better, but I love butternut squash so I went for it, feel free to use pumpkin if you wish… but promise me and yourself that you won’t go for the canned pumpkin. Please. This dish may surprise you because guess what!? It’s also healthy. I hope you are noticing a trend here… and jump on the band wagon because you’ll thank me later in life.
Although the recipe is a bit time-consuming, only because putting filling in ravioli can be a pain in the ass, it’s worth it. AND you can do that ahead of time and just through them into a pot of boiling/simmering water and voila! Homemade ravioli in minutes and it even serves 6!
1 1/4 cups pureed butternut squash or pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 round wonton wrappers
1 tablespoon cornstarch
1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3 tablespoons chopped hazelnuts, toasted (or other nuts if you don’t want hazelnuts)
Stir together butternut squash, breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
Nutrition Facts (5 ravioli and sauce):
Calories: 250 (33% from fat)
Fat: 9.1g (sat 4.5g,mono 2.7g,poly 0.7g)