Wednesday, February 29, 2012

Butternut Squash be mine!

Aren't these darling?!

Butternut Squash Ravioli Hearts

-Wonton wrappers (or you can be the ultimate overachiever and make your own dough)
-Heart shaped cookie cutters (I actually used heart shaped measuring cups and just pressed down firmly)
(If you don't want to make hearts then you can make your own cute little raviolis by folding them in half)
-1 cup roasted butternut squash puree**
-1/2 cup mascarpone cheese
-1 pinch cayenne pepper
-1 egg yolk
 -1/3 cup Parmesan cheese plus extra for garnish
-1/3 cup brown sugar (optional, I like mine very sweet!)
-cornstarch (optional, to help wontons stick)
-sage & butter (optional, for sauce)
-dash of salt
-dash of pepper 

-Combine butternut squash puree, mascarpone cheese, cayenne pepper, egg york, Parmesan cheese, salt, pepper, and optional brown sugar and mix until thoroughly combined
-Taste the mixture, add anything that your heart desires <3
-combine lukewarm water and optional corn starch (just a pinch of corn starch) in a bowl.
-Prepare the wonton wrappers, if making hearts, I like to take two wrappers at a time (stuck to each other), and place the cookie cutter firmly on the wrappers.  Gently separate the wrapper hearts afterwards.
-Once you have two cut out hearts, place them next to each other and coat the outside of each heart with the water/cornstarch mixture.
-Place a small spoon full of butternut squash mixture in the middle of one of the wonton hearts.
-Place the other wonton heart on top, and press firmly on the edges to match up the wontons and ensure that they stick together.  You don't want the mixture to ooze out!
-Continue this with the rest of the wontons/ butternut squash mixture.  The butternut squash mixture can be frozen and the ravioli can also be pre made and then frozen.
-bring water to a boil in a sauce pan that is big enough to hold all of the ravioli
-place the ravioli in the boiling water and stir LIGHTLY.  You don't want the ravioli to stick to the bottom, but you also don't want to break it.
-when ravioli floats, it is done! Remove with a slotted spoon (I bought mine from dollar tree!)
-serve with melted butter combined with sage or eat it plain!

**To roast the butternut squash: Get the pre-cut kind (it's just easier),
-Preheat then oven to 400 degrees F
-Line a baking pan with foil, and put a few small chunks of butter on the foil (1-2 tbsp)
-Put the pan with foil and butter in the oven until the butter has melted
-After the butter has melted, spread it around so that it evenly covers the foil
-Toss the butternut squash chunks around on the pan so that they are evenly coated
-Bake in the oven for 25-30 minutes, tossing the butternut squash twice throughout.
-Puree the butternut squash with with a mixer, another fancy appliance, or just with two forks like I did.
-It should turn into a smooth mixture with minimal chunks.

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