February 28, 2012
... topped with fresh sage and chopped walnuts. Who doesn't love that? I know it may sound strange to have a ravioli in a wonton wrapper instead of pasta, but it's a really great short cut because wonton wrappers are readily available in many grocery stores — and they're already pre-cut for you. Life is good when it's easy — and tasty.
- 3 1/2 cups butternut squash, about 3 lbs. (save time by buying it pre-cut and sliced from the store), peeled and cubed
- Olive oil
- Salt and pepper
- 1/2 cup half and half
- 40 wonton wrappers — or a large package and use as many as you want
- 1 egg, beaten
- 1 stick of butter
- 1 1/2 cup of spaghetti sauce, whichever you have on hand
- Fresh sage
- Chopped walnuts
1) Heat the oven to 425 degrees F.
2) First things first, peel and cut your butternut squash. This is a pain in the butt, but it must be done. Step one — Chop off the top and bottom of the gourd. Step two — Peel off the skin with a regular old potato peeler all the way down to the bright orange flesh. Step three — Remove the seeds and other innards. Step four — Cut into cubes.
Story: To peel my butternut squash, I brought it into the living room with me and a trash can. Then, I watched "The Voice" as I peeled my little heart our for 20 minutes.
3) Once all peeled and chopped, spread the butternut squash on a greased baking sheet. Drizzle with olive oil, then sprinkled with salt and pepper. Toss, then bake for 20 minutes, or until tender.
Story: OK, I bought a 5 lb. squash — I don't know why — that's why my baking sheet looks ridiculous. I have so much butternut squash leftover that I don't know what to do with it. Looks like I'm going to get very creative.
4) Once squash is cooled, throw it into a food processor with the half and half. Puree until smooth. After smooth, taste the puree. If it needs more salt or pepper, this is the time to add it.
Tip: If you don't have a food processor, use your blender. It takes a little more work, but it gets the job done.
5) Make an assembly line. One bowl with butternut puree, one with the beaten egg, a plate and the wonton wrappers. Place on wrapper down, fill with 1 tablespoon of puree, moisten edges of the wrapper with egg and top with another wrapper. Pinch the edges to get all of the air out and set to the side. Repeat until finished.
6) Get a pot of water boiling, then reduce to a gentle simmer. Add three or four wontons at a time, but leave room for them to do their own thing. It should only take them a minute to cook. Remove with a slotted spoon and set to the side.
7) In a non-stick pan, melt butter and add spaghetti sauce on medium heat until it comes together.
8) Top raviolis with sauce, minced fresh sage and chopped walnuts.
What do you make with wonton wrappers?