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Spinach Ricotta Ravioli with Butternut Squash

February 10, 2020

 

Spinach & Ricotta Ravioli with Brown Butter Butternut Squash Sauce

(Serves 2)

 

 

1½ cups butternut squash, chopped into ½-inch pieces 

2 cloves garlic 

3 tablespoons butter

Salt

Ground black pepper

 

¾ cup chicken broth (or milk)

 

¾ cup whole milk ricotta

½ cup frozen spinach, defrosted, drained, and squeezed 

¼ cup Parmesan and/or pecorino cheese, grated, plus more for garnish

2 eggs

24 wonton wrappers

 

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Bake the Butternut Squash

Preheat the oven to 450 degrees. On a parchment paper-lined 9x13 sheet pan, spread the butternut squash in an even layer along with the garlic and butter. Season with salt and ground black pepper and bake until the butternut squash is tender and the milk solids in the butter have browned, about 25-30 minutes. 

 

Make the Ravioli

In a medium mixing bowl, add the ricotta, spinach, Parmesan, and 1 egg. Season with salt and ground black pepper and mix until thoroughly combined. In a small mixing bowl, whisk together 1 egg and 2 tablespoons of water to make an egg wash. On a clean flat surface, lay out 6 wonton wrappers side by side, (keep the other wrappers covered so they don’t dry out). Add 1 heaping teaspoon of filling to the bottom half of each wrapper. Dip your finger into the egg wash and swipe the top edges of each wonton wrapper (this will act as the “glue”). Fold each wrapper from the bottom half upward and firmly press the edges to seal. Transfer filled raviolis onto a piece of parchment paper and continue the rest of the raviolis. Tip: Before laying down each batch of wrappers, give the surface a quick wipe with a dry paper towel so that the wrappers do not stick to the surface.

 

Make the Sauce

Transfer the cooked butternut squash, garlic, and melted butter into a blender. Add the chicken broth and puree until smooth, about 45 seconds. Transfer to a small saucepan and keep warm on low heat.

 

Boil the Ravioli

Fill a large pot with 2/3 water and bring to a boil. Carefully place the ravioli into the water and gently stir the water, making sure the raviolis do not stick to each other or the bottom of the pot. Cook until they begin to float to the top, about 2-3 minutes. Do not overcook (or they will fall apart) and immediately remove with a slotted spoon to a large shallow bowl.

 

Assemble the Dish

Carefully pour the blended butternut squash over the ravioli and garnish with more grated cheese. Serve and enjoy!

 

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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.