pasta - winter squash ravioli

[Guest guest]

We made this recipe -- maybe 5 or 6 years ago. perhaps it's time to do it again.

What a mess but fun ;-)

 

 

* Exported from MasterCook *

 

Winter Squash Ravioli

 

Recipe By :Zucchini, Pumpkins, and Squash, by Kathleen Desmond Stang

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup hazelnuts

1/2 teaspoon finely minced sage leaves (optional) -- (1/2 to 1/4)

1/2 cup pumpkin puree -- see tip

24 wonton wrappers -- (3x3 inch)

1/2 cup low-fat ricotta cheese

1/4 teaspoon freshly ground black pepper

Cornmeal

1/8 teaspoon salt

3 tablespoons butter

1 Dash nutmeg -- prefer fresh

Minced fresh parsley

Freshly grated Parmesan cheese

 

Preheat oven to 350F. Spread hazelnuts on a cookie sheet and bake hazelnuts for

10 minutes until lightly browned. Let cool. Chop fine and set aside.

 

Combine the squash purée, ricotta, pepper, salt, nutmeg, and sage (if using) in

a medium bowl. Drop a rounded teaspoon of the squash mixture onto each of 4

wonton skins. With your finger, lightly moisten 2 edges of each wonton skin with

water. Fold into a triangle and press to seal. Continue with the remaining

wonton skins and filling. Layer between sheets of wax paper and sprinkle with

cornmeal.

 

Bring a large pot of salted water to a boil. Cook the ravioli, twelve at a time,

for about 3 minutes, or until the ravioli begin to look transparent. Carefully

lift from the water and drain.

 

As the ravioli cook, heat 1 tablespoon of the butter in a skillet. Add the first

batch of drained ravioli and sauté for 2 to 3 minutes. Arrange the ravioli on a

warmed platter or on plates. Cover and keep warm. Repeat with the remaining

ravioli. Heat the remaining butter in the skillet. Add the hazelnuts and heat

briefly.

 

Sprinkle the nuts and then the parsley over the ravioli. Serve with Parmesan

cheese.

 

TIP - SQUASH - roast or steam butternut, kabocha, or other winter squash. Cool

and mash enough for this recipe or used canned/frozen and thawed pureed pumpkin

type squash.

 

Source:

" http://www.coopfoodstore.com/pages/recipes/recpfile/tgiveveg.html "

Yield:

" 24 pieces "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 315 Calories; 16g Fat (44.8% calories

from fat); 11g Protein; 33g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol;

575mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 Fat.

 

NOTES : Makes 24 ravioli. 4 to 6 servings - Declared a winner in recent cooking

classes, these tasty ravioli are fantastic. Ready-made wontons from the produce

department make the preparation easy.

http://www.coopfoodstore.com/pages/recipes/recpfile/tgiveveg.html

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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