Butternut Squash Ravioli
with Whiskey-Sage Cream Sauce
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Ingredients |
1/2 medium butternut squash (about 1 pound), seeded
2 tablespoons butter, divided
1/3 cup coarsely chopped hazelnuts
3/4 cup finely chopped onion
3/4 teaspoon Sage,
1/2 teaspoon Garlic Powder
1/2 teaspoon salt
1/4 teaspoon Nutmeg, Ground
1/8 teaspoon Black Pepper, Coarse Grind
2 teaspoons brown sugar
1 teaspoon rye whiskey
30 refrigerated wonton wrappers
Whiskey-Sage Cream Sauce:
1 tablespoon butter
1/4 cup finely chopped shallots
1 teaspoon Sage
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/4 teaspoon Black Pepper, Coarse Grind
2 tablespoons rye whiskey
2 cups heavy cream
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Directions |
1. For the Butternut Squash Ravioli, preheat oven to 425°F.
Place squash, cut side down, on lightly greased baking sheet.
Bake 30 minutes or until tender. Cool squash.
2. Meanwhile, melt 1 tablespoon of the butter in medium skillet
on medium heat. Add hazelnuts; cook and stir 3 minutes or until
toasted. Remove hazelnuts from skillet. Set aside. Melt
remaining 1 tablespoon butter in same skillet on medium heat.
Add onion, sage, garlic powder, salt, nutmeg and pepper; cook
and stir 5 minutes or until onion is golden brown. Scoop out
flesh from cooled squash and place in food processor; cover.
Process until smooth. Add onion mixture, sugar and rye whiskey;
process to mix well.
3. Spoon 2 teaspoons squash filling in the center of each wonton
wrapper. Lightly brush edges of the wrapper with water. Fold the
wonton in half, crimping edges with fork to seal. Set ravioli
aside or refrigerate until ready to cook.
4. For the Whiskey-Sage Cream Sauce, melt butter in same skillet
on medium heat. Add shallots, sage, garlic powder, salt and
pepper; cook and stir 2 minutes or until shallots are slightly
softened. Stir in rye whiskey and cream. Bring to boil. Reduce
heat to medium-low; simmer 15 to 20 minutes or until sauce is
slightly thickened and coats the back of a spoon.
5. Meanwhile, cook ravioli in large pot of gently boiling salted
water 4 minutes or until raviolis rise to the surface and are
tender but not overdone. Transfer ravioli to serving plates.
Spoon cream sauce over ravioli. Sprinkle with toasted hazelnuts.
To prepare ravioli ahead, place uncooked ravioli in single layer
on baking sheet. Cover. Refrigerate up to 2 days. Or freeze up
to 1 week. Do not thaw before cooking. |
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