Butternut squash ravioli

Butternut Squash Ravioli

Jon and I have been saving our yummy wine from Italy, and decided to splurge and open a bottle for dinner on Valentine’s Day. 🙂Montecucco 2009 Wine from ItalyTo go along with the wine, Jon requested homemade ravioli. I decided to make butternut squash ravioli since this dish is one of the few ways I can convince Jon that he wants to eat butternut squash. I started off by sauteing some diced shallots and onion, adding salt, pepper, and fresh sage.

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After the shallots and onion were soft and flavorful, I added frozen butternut squash. The frozen butternut squash works just as well as baking your own, especially since you don’t have to attempt to cut up the squash! Once the squash is cooked, just mash it up with a spoon, and your filling is ready to go.

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Whenever I make ravioli, I am almost always “lazy” and use wonton wrappers (or eggroll wrappers) for the dough.

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After placing the filling, I sealed the ravioli together with water and then trimmed the edges to make them look extra pretty.

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Assembled Ravioli

My herd of assembled ravioli!

I usually let the ravioli dry a little bit before cooking them to go into the pasta sauce.

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The ravioli only need to cook for a few minutes, and then they are ready for the sauce.

While the ravioli dried, I started the sauce by sautéing onion and sage in some olive oil. I had a little bit of filling left over, so that went in the pot as well.



Once the onions were soft and flavorful, I made a roux by cooking a little flour, and then adding some veggie stock, almond milk, and white wine to the pan.

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Once the sauce is thickened, the ravioli gets mixed in (gently!) and it is ready to serve. Some freshly grated pepper or nutmeg is a perfect topping.

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Butternut Squash Ravioli

4 shallots, minced

1 small onion, minced
1 onion, finely diced
20 fresh sage leaves, in a chiffonade
16 ounces butternut squash, diced (frozen works well)
1 tsp ground allspice
1/2 tsp ground nutmeg
24 ounces vegetable broth
6 ounces white wine
1 Tbsp white wine vinegar
1 package wonton wrappers
4 Tbsp olive oil, divided
2 Tbsp flour
Sea salt and pepper to taste
Heat 2 Tbsp olive oil in a sauté pan over medium heat. Once the oil/butter is heated, add the shallots the minced onion and a small amount of sea salt. Sauté the onion until it is very soft and slightly caramelized. 
Add half the sage, along with the allspice, nutmeg, and some freshly ground pepper. Sauté for 1-2 minutes to toast the spices, then add the butternut squash. Add a small amount of veggie broth then cover. Cook until the squash is very soft and then mash the squash with the onion/spice mixture. Taste the squash mixture, and adjust seasoning if needed. 
Remove the squash mixture to a bowl. In the same pan, start the sauce by heating the remaining vegan butter and olive oil over medium heat. Add the diced onion and sauté with a little salt until it is caramelized. Add the flour and sage, and cook for 1-2 minutes, then add the vegetable stock. Cover and bring to a low simmer to thicken the sauce. 
Meanwhile, start forming the ravioli. Place a wonton wrapper on a cutting board or plate, and add about 2 tsp of the squash filling into the center of the wrapper. You may need to use more or less filling depending on the size of your wrappers. Brush water on the edge of the wonton wrapper, then fold in half and pinch to seal the edge together. You can also use a ravioli cutter to help seal the edges and make the ravioli extra pretty.
Continue forming ravioli until you have used either all of the wonton wrappers or all of the filling. If you run out of wrappers before filling, you can add the extra filling to your sauce. 
By now your sauce should be thickened slightly. Add the white wine and vinegar, then cook for another minute. Taste and adjust seasoning if needed. 
Cook the ravioli in well-salted boiling water in batches of 10-12. They will only take 2-3 minutes to cook, and will float to the top of the water when they are done. Gently remove the ravioli from the water and add to the pan with the sauce, stirring gently as you add each batch to keep the ravioli from sticking to each other. Serve in shallow bowls topped with freshly grated pepper and a little vegan “Parmesan” cheese (of course, you can use the real stuff if you prefer!). 
Makes 4 generous servings.
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