RECIPE: Chef Brad Valley's Butternut Squash Ravioli
Fri, 06 Sep 2013 16:32:30 GMT —
Chef Brad Valley was in the studio this morning show us a fantastic recipe for Butternut Squash Ravioli. If you make it, share pictures and let us know what you think!
Chef Brad Valley's Butternut Squash Ravioli
ï? 2 cup mashed, cooked butternut squashï? 1/2 teaspoon saltï? 1/2 teaspoon freshly ground black pepperï? 1 cup mascarpone cheese or ricotta cheeseï? 1 egg yolkï? 1/2 cup grated Parmesan cheeseï? 1 package wonton wrappersï? 2 tablespoons butterï? 1 clove garlicï? chopped fresh sage to taste1 tablespoon grated Parmesan cheese, or to tasteï? 3 tablespoons of extra virgin olive oilï? 1 to 2 cloves of garlic to taste.ï? 1/4 cup heavy whipping cream
Directions1. Peel and dice squash into 1 inch cubes. Place squash in a bowl and toss with 3 tablespoons of olive oil, salt andpepper. Place on a baking sheet and cook for 45 min. to 1 hour at 375 or until squash is very tender
2. Place cooked squash into a mixing bowl. Add salt and black pepper. Stir in mascarpone cheese, egg yolk, and 1/2cup Parmesan cheese, mixing until the filling is smoothly combined. (this step can be done in a mixer)
3. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outeredge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wontonin half, and press the edges to seal. Repeat with the remaining wonton wrappers.
4. Place a deep skillet over medium-low heat. Stir in butter and heat until butter just starts to turn a very lightbrown. Add diced cloves of garlic and remove from heat. Meanwhile, bring a pot of lightly salted water to asimmer.
5. Drop the filled raviolis into the simmering water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium. Add cream and cook just until the raviolis are infused with garlic flavor and cream just begins to bubble, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.