I’m a big fan of simple dishes that don’t require a lot of prep time, but every once in a while, perhaps for a special occasion, I’ll do something very labor intensive. Butternut Squash Ravioli definitely qualifies. But they are wonderful — smooth, creamy, and rich.
1 medium butternut squash
1 small shallot
1 small clove garlic
1/2 cup ricotta cheese
1/3 cup parmesan cheese
1/2 cup montery jack or gruyere cheese
2 eggs
1 package wonton wrappers
Cut the butternut squash into large pieces and remove any seeds. Toss with olive oil and salt, then roast in a 375-degree oven until soft (about 45 minutes). In the meantime, finely mince the shallot and garlic, then saute in butter until translucent. In a bowl, whisk one egg, then add the cheeses and the garlic mixture. When the butternut squash is done, scrape the flesh away from the peel and puree it in a food processor or blender, then add it to the cheese mixture.
Prepare trays or cookie sheets by placing a piece of parchment paper or foil on them, then sprinking lightly with flour. Whisk the egg in a small bowl.
Have a seat and turn on something good on TV; this is going to take a while. On a plate or work surface, place one wonton wrapper, then brush lightly with egg, focusing on the edges; the egg is your glue. Spoon a rounded teaspoon of the butternut squash mixture on the center of the wonton wrapper, then place a second wonton wrapper on top. Carefully squish the edges of the top wonton wrapper onto the edges of the bottom one. You want to remove any air bubbles, and you don’t want any of the filling near the edges. When you’re happy with the seal, pick up the ravioli and pinch the edges to make sure it’s sealed. Place each ravioli on the prepared tray. Keep going until you’ve used all the wonton wrappers. Place the trays in the freezer for a few hours, then bag the ravioli in zipper bags and keep frozen til you’re ready to cook them. NOTE: I do not suggest trying to make these the same day as you plan to serve them; it’s just too much work/time.
When you’re ready to cook them, brink water to a brisk simmer (not a rolling boil) and gently simmer them, possibly in batches, for about 3 minutes. One way you can tell they’re getting done is that the pasta becomes more translucent. Put a little butter or perhaps olive oil on them as you bring them out. Serve with butter, cream, and chopped bacon OR any delicate sauce. I will probably use walnut/basil pest and garnish with chopped walnuts.
Many ravioli
