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Butternut Ravioli

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Submitted by: Julie Morse

 

This dish is vegetarian and a great way to use some vegetables from your garden.
 

Ingredients

  • 1/2 small butternut squash, cooked
  • 1/2 cup toasted pecan chips
  • 5-6 fresh sage leaves, chopped
  • Salt and pepper to taste
  • Garlic powder to taste
  • 1 tsp fresh grated ginger
  • Dash allspice
  • Dash cumin
  • 4 shakes nutmeg
  • 2 medium shallots, diced
  • 3 green onions
  • 1/2 can chicken broth
  • Thyme leaves to taste
  • 1/2 lemon, zested
  • 1/2 cup dry white wine, reduced to 1/4 cup
  • Little cream for smoothing out sauce at the end.
  • Wontons to make raviolis

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Method

Mix cooked squash, pecan chips, sage, salt, pepper, garlic powder, ginger, cumin, allspice and nutmeg. Mix filling then apply a heaping tsp full to center of ravioli. Wet wontons with water to seal. While boiling water for raviolis, boil a large pot of salted water. Then to create the sauce, add shallots and green onions in a mixture of olive oil and butter. Don't brown them. Add chicken broth, thyme, salt, pepper, and garlic powder dashes. Add lemon zest, lemon and white wine, dry preferred. Reduce the whole mixture by 1/2. When raviolis are cooked, toss them into sauce and baste them with pan sauce. Plate after a couple minutes in the sauce.

 

Notes:

 

Number of Servings: I only used 1/2 a medium cooked squash. It served 2-3 people. A whole squash could serve 4-6.

 

Submitted by: Julie Morse ()

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