Wednesday, November 4, 2009

Butternut squash ravioli - not so difficult, actually

Last night I felt inspired to try my hand at making homemade butternut squash ravioli.  They were originally going to be pumpkin ravioli (see the original recipe here) because I didn't feel like boiling down squash, but then I discovered that Whole Foods sells canned, pureed butternut squash.  

Butternut squash (or pumpkin) ravioli with sage (and pine nuts - I didn't use them because I couldn't find a small bag of them, but I recommend you use them if you have them):

1 cup pumpkin puree
3 tablespoons finely minced shallot or white onion (this didn't seem like enough to me - be liberal with the onion)
4 tablespoons olive oil or margarine
3 tablespoons soy milk or other nondairy milk
1 tablespoon sherry or sweet vermouth
pinch of nutmeg
salt and pepper to taste

wonton wrappers (the only non-vegan aspect of this recipe!  curses!)
several sprigs of fresh sage (be VERY generous with the sage)
pine nuts (sort of optional)

1. In a large skillet, heat half (2 tablespoons) of the oil or (vegan) margarine over medium heat.  
2.Add the onion and cook until soft, 2-3 minutes.  
3. Add the pumpkin/squash puree and cook until slightly dry, about 2-3 more minutes.  
4. Add the soy milk, sherry or vermouth, and nutmeg.  Season with salt and pepper.  Cook about 2 more minutes.
5. Make the ravioli, using about 2 teaspoon of filling per ravioli and sealing the edges with water.  (Makes about 16 - unless you're me and goober one up, and then you're left with 15)

6. Bring a large pot of water to a boil.  Boil the ravioli 2-3 minutes, then remove and pat dry.
7. Heat the remaining half (2 tablespoons) of the olive oil or (vegan) margarine in a large skillet over medium heat and add the chopped sage.  (I added some onions, just because I had extra sitting around from the filling)

8. Add the cooked ravioli (be careful!  they like to stick to each other!) and saute for about 2-3 minutes per side.  
9. Plate and sprinkle with toasted pine nuts. (sort of optional)

The finished product:

 (They won't win a beauty pageant, but it's the taste that matters, right?)

As I've mentioned above, I didn't use nearly enough sage.  The ravioli by themselves are ok, but ravioli + sage in a mouthful = delicious.  I think it would be better to use too much in this recipe than not enough.  Heck, you might even want to throw some in the filling - I know I will the next time around.  Another important note is how simple it was to make the ravioli.  Wonton wrappers are fairly easy to use once you get the hang of sealing them.  I was really afraid that this recipe would be an epic cooking failure, but I only ruined one out of the entire batch...not too bad considering I'd never tired to make anything like this before.  If I can make these, anyone can!   

P.S. I'm guesstimating that each little ravioli is around 50 calories.  Or a heck of a lot less calories than cheese ravioli!

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