Ravioli, butternut, sage

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Butternut, Sage and Pecan Ravioli

 

Recipe By :Myra Kornfeld for Natural Health 2001-10/11

Serving Size : 8 Preparation Time :0:00

Categories : 2002-08-05 Meatless

Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 medium butternut squash (2 pounds)

peeled and seeded and cut -- to yield

5 cups cubed squash (1-inch chunks)

3 tablespoons extra-virgin olive oil

1 tablespoon maple syrup

salt

1 medium onion -- finely chopped (1 cup)

1/2 cup chopped pecans

2 tablespoons minced fresh sage leaves

ground black pepper

70 won ton wrappers

2 1/2 cups porcini mushroom broth -- hot

fresh sage for garnish

 

1. Preheat oven to 400 degrees. Place squash in medium bowl and toss with 2

tablespoons oil, maple syrup, and 1/2 teaspoon salt. Spread squash on large

baking sheet. Roast, stirring once or twice, until squash is tender and outside

begins to caramelize, about 25 minutes. Transfer squash to bowl and mash with

fork. You should have about 2 1/2 cups mashed squash.

 

2. Warm remaining tablespoon of oil in medium skillet. Add onion and saute over

medium heat until browned, about 10 minutes. Add pecans and saute until

fragrant, about 2 minutes. Add squash and cook, stirring constantly, until

heated through, about 1 minute. Stir in sage and add salt and pepper to taste.

Transfer filling to bowl and cool to room temperature.

 

3. Line large baking sheet with parchment or wax paper. Have a small bowl of

water, a pastry brush, and a fork handy,

 

4. Place wrapper on work surface and brush 1/2 inch around edges with water.

Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half,

sealing edges with tines of fork, Place ravioli on prepared baking sheet. Repeat

until filling is gone. (Ravioli can be covered with plastic and refrigerated for

up to 2 days.)

 

5. To cook: Bring 4 quarts of salted water to a boil in large, wide pot (like a

Dutch oven). Lower to a simmer (do not let water boil again) and add half of

ravioli (pasta should not be crowded). Cook until won tons look translucent

around edges, 3 to 4 minutes. Use slotted spoon to remove ravioli from pot and

shake off excess water. Transfer ravioli to individual serving bowls and top

each serving with small ladle of mushroom broth. Repeat process, cooking

remaining ravioli. Serve immediately, garnishing each bowl with chopped sage.

 

PER SERVING (10 RAVIOLI WITHOUT BROTH): 378 CALORIES, 8 G PROTEIN, 14 G FAT, 2 G

SATURATED FAT, 61 G CARBOHYDRATES, 7 G FIBER, 193 MG SODIUM, 10% CALCIUM

 

ABOUT THE AUTHOR: Myra Kornfeld created innovative vegan cuisine at Angelica

Kitchen in New York City for six years. She is currently an instructor at the

Natural Gourmet Cookery School, also in New York City. She is the author of The

Voluptuous Vegan (Clarkson Potter, 2000).

 

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Per Serving (excluding unknown items): 335 Calories; 12g Fat (30.7% calories

from fat); 8g Protein; 50g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol;

714mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

NOTES : You can use your favorite type of winter squash here, although butternut

squash is reliable and tasty. The filling works best when it's a little on the

dry side.

 

Nutr. Assoc. : 2130706543 2130706543 4644 0 0 0 0 0 3403 0 0 0 0