Butternut Squash Ravioli

17 Dec

Yesterday afternoon marked the first snowfall of the season.

And as the snow got heavier, the roads got worse and the bosses got more inclined to let their staff members go a little early.

American sidewalks can’t stand up to the quick snowplowing efforts of the Japanese government.

After a bitter cold walk home from the Metro stop, I knew exactly what would warm me up on this cold winter day – butternut squash ravioli.

I found this recipe on IowaGirlEats.

Ingredients:

  • 3 cups baked butternut squash
  • 1 tablespoon oil
  • 3 cloves garlic
  • 1 small onion
  • 1/2 tsp cinnamon
  • salt and pepper
  • package of eggroll wrappers

According to this recipe, it should have made about 40 small ravioli. I had over 80. Not sure how I ended up with so many.

But before we get into the recipe, I want to first talk about How-To Cut and Cook a Butternut Squash (without removing any fingers).

1. Start with a large butternut squash.

2. Use a small knife to pierce the bulb of the squash four times (one on each side). Microwave the squash for 3 minutes on high. This will make it easier to cut.

3. Next, cut the top and bottom off of the squash.

4. Then, cut the squash down the middle, making sure to keep the knife straight. GO SLOW. This is the part of the tutorial where people start cutting themselves.

5. When you’re done, you’ll have two halves of the squash. The bulbs will be full of seeds, so you’ll want to scoop those out. Looks like I let mine sit for a little too long.

A little plant started to grow inside!

6. Then, arrange the halves on a baking sheet. Cover them in oil and bake in the oven at 400F for about 50 minutes.

I seasoned these guys with a little salt and pepper.

7. Now, scrape the squash away from the peel. The peel is edible, so it’s not the end of the world if some gets into the food. It just tastes better without it.

You will now have 3 cups of cooked butternut squash.

————————————————————————————————

Now, on to the ravioli.

1. Chop and saute the onion for 5 minutes. Add chopped garlic and cook for another minute.

2. Add onion, garlic, cooked squash, and cinnamon to a food processor. Pulse until the ingredients are well blended.

3. Transfer the squash mixture to a bowl, adding more salt and pepper to it if necessary.

4. Break out the eggroll wrappers.

The original recipe calls for wonton wrappers, but they didn’t have any at Whole Foods. I was told that four wonton wrappers equal an egg roll wrapper, so I cut them in quarters.

Also, it never even crossed my mind that EGG roll wrappers had egg whites in them until I looked at the ingredients. So while these aren’t technically vegan, they could be if you had enough foresight to buy vegan wrappers.

5. Place a quartered wrapper on your cutting board. Moisten all four sides with water and place a small blob of squash in the center.

6. Fold.

7. Repeat until all of the squash is gone.

8. DO NOT pile them all on top of each other. They will stick together and turn into a giant glob like this:

Instead, put them on a wax covered baking sheet and freeze them for 1 or 2 hours. Then, you can put them in little ziplock bags. They’ll keep for 4 or 5 months in the freezer.

9. When you want to eat them, heat some oil in a frying pan and fry the raviolis for 3 to 4 minutes on each side.

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2 Responses to “Butternut Squash Ravioli”

  1. Kristin @ Iowa Girl Eats December 17, 2010 at 2:55 pm #

    These look so yummy and are making me want to whip up another batch with the big butternut squash sitting on my counter… 😉

  2. Heather CJ Atkins December 17, 2010 at 9:51 pm #

    Butternut squash ravioli (or pumpkin sage) are my favorite pasta dishes of all time! Perhaps I’ll have a go at making some myself… thanks for the inspiration 🙂

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