Roasted Butternut Squash Ravioli with Brown Sage Butter
Makes 18 ravioli, serving 6 as an appetizer.
One butternut squash (about 1 1/2 pounds), halved and seeded
· 1 stick plus 1 tablespoon unsalted butter
· 1/4 cup minced shallots
· 1 teaspoon minced garlic
· 3/4 teaspoon salt
· 1/4 teaspoon freshly ground white pepper
· 1/4 cup heavy cream
· 1/3 cup grated Parmesan cheese, plus 3 tablespoons as garnish
· 1/8 teaspoon nutmeg
· 1 package won ton wrappers (36 wrappers)
· 12 fresh sage leaves
· 1 tablespoon finely chopped fresh parsley leaves
Preparation
Preheat the oven to 400 degrees F.
Place the squash halves, flesh sides down, on a baking sheet and roast until tender, about 45 minutes. When cool enough to handle, scoop out the flesh into a bowl and discard the skin. Mash with a fork until smooth. (You should have about 1 packed cup.)
Melt 1 tablespoon of the butter in a skillet over medium heat. Add the shallots and garlic, and cook, stirring, until fragrant, about 1 minute. Add the squash puree, 1/2 teaspoon of salt, and the pepper, and cook until the mixture is slightly dry, about 2 to 3 minutes. Stir in the cream and cook for 2 minutes. Remove from the heat and add 1/3 cup of Parmesan cheese and the nutmeg. Cool completely.
On a flat surface spread out 18 won ton wrappers and spoon about 2 teaspoons of squash filling into the center of each. Brush a little water on the outer rim of the filled wrapper and top with a wrapper. Press gently around the filling and the edges of the wrappers to seal. (Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.)
Bring a large pan of salted water to the boil. Meanwhile, melt the remaining stick of butter in a large sauté pan over medium-high heat. Add the sage and remaining 1/4 teaspoon of salt, and cook until the butter starts to brown, about 3 minutes. Remove from the heat and cover to keep warm.
Add the ravioli in batches to the boiling water and cook until they rise to the surface and are tender, about 1 minute. Remove with a slotted spoon and drain. Place 3 ravioli in the center of each serving plate and coat with the sauce. Garnish each serving with the remaining Parmesan cheese, and serve immediately.
Home Style Re-fried Beans
Ingredients
- 2/3 cup finely chopped onion
- 4 teaspoons canola oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1/2 cup water
- 4 teaspoons lime juice
Directions
- In a large saucepan, saute onion in oil until tender. Stir in the
- garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add
- beans and mash. Add water; cook and stir until heated through and
- water is absorbed. Remove from the heat; stir in lime juice. Yield:
- 2-2/3 cups.
Nutrition Facts: 1/3 cup equals 123 calories, 3 g fat (trace saturated fat), 0 cholesterol, 290 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 very lean meat, 1/2 fat.
