Monday, April 18, 2011
Butternut Squash Ravioli
I found this delicious dish by Emeril on the food network website. I made a few adaptations (I just can't seem to follow recipes EXACTLY!) and you see the result pictured above. I, unfortunately, could not enjoy even a bite of this because of the lactose in it, but my boyfriend scarfed it down and said it was delicious. It smelled phenomenal!
Emeril's original recipe is linked here
Here's my adaptation, enjoy!:
9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Freshly ground pepper
3 tablespoons heavy cream, plus an additional 3 tablespoons for the sauce
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
1 tablespoon rosemary
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
Get a bowl of water to seal the wonton wraps. Place 2 teaspoons of the filling in the center of each wrap. With your finger, line two adjacent sides of the wrapper with water. Bring 1 corner of the square to the other, forming a triangle and seal the wrap completely. Add the wrap to pot of boiling salted water. Cook until wrap pales in color.
Remove the raviolis from the water and drain well. Season with salt and pepper.
In a large saute pan, melt the remaining 8 tablespoons of butter. Stir in 3 tablespoons of cream and, add the rosemary, and add a tablespoon of Parmesan to the butter and continue to cook until the butter starts to brown and the Parmesan is brown and crisped. Remove from the heat.
Place some of the ravioli in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and enjoy!