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 squash
ï?· 1/2 teaspoon salt
ï?· 1/2 teaspoon freshly ground black pepper
ï?· 1 cup mascarpone cheese or ricotta cheese
ï?· 1 egg yolk
ï?· 1/2 cup grated Parmesan cheese
ï?· 1 package wonton wrappers
ï?· 2 tablespoons butter
ï?· 1 clove garlic
ï?· chopped fresh sage to taste
1 tablespoon grated Parmesan cheese, or to taste
ï?· 3 tablespoons of extra virgin olive oil
ï?· 1 to 2 cloves of garlic to taste.
ï?· ¼ cup heavy whipping cream
1. Peel and dice squash into 1 inch cubes. Place squash in a bowl and toss with 3 tablespoons of olive oil, salt and
pepper. 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 1/2
cup 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 outer
edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton
in 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 light
brown. Add diced cloves of garlic and remove from heat. Meanwhile, bring a pot of lightly salted water to a
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.