Wonton Skin Raviolis - Butternut Squash Filling

Recipe Ingredients

1		Butternut squash (medium)
2 tablespoons	30ml	Unsalted butter
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	73g / 2.6oz	Grated Panela or Parmesan cheese
		Wonton Skin Raviolis - see * Note
2 cups	474ml	Warm, seasoned chicken broth - or an additional
2 tablespoons	30ml	Butter - and
1/2 cup	73g / 2.6oz	Freshly-grated cheese

Recipe Instructions

* Note: See the "Wonton Skin Raviolis" recipe which is included in this collection.

Preheat oven to 375 degrees.

Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Place squash halves, cut side up, in a baking dish just large enough to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with half the salt and pepper. Cover tightly with aluminum foil and roast 40 to 50 minutes until tender. Remove from oven and let cool.

Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth. Taste and adjust seasoning if necessary.

Form and cook raviolis as detailed in the Wonton Skin Raviolis recipe. Serve in broth or with butter and grated cheese.

This recipe yields enough filling for 25 to 30 ravioli.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6347 broadcast 11-20 1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.