I was always impressed when I would go to a friend's home and they would serve homemade Ravioli. I would think Wow!!!! did they spend some time "slaving over the hot stove that day"! Then I watched a video of one of my favorite funny chefs; Chef John (you can watch his videos here on blogspot) illustrating how to make this simple and simply delish dish. He warns "it is very rich so you may want to serve as an appetizer and just offer your guest 3 or 4 each. My son asked when I put only 4 on his plate, "is this all I get?". So much for Chef John's theory!!!
1 cup mashed cooked butternut squash
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1/2 cup mascarpone cheese
(uh huh, I use my homemade yogurt cheese….love the tang)
1 egg yolk
1 (16 ounce) package round
wonton wrappers
2 tablespoons butter
1 clove garlic, unpeeled
Chopped fresh sage to
taste
1 tablespoon grated Parmesan
cheese (I use Romano), or to taste
Place cooked squash into a mixing bowl. Add salt, black pepper,
and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan
cheese, mixing until the filling is smoothly combined.
Place a wonton wrapper onto a working surface. Wet the tip of a
finger in water, and run it all along the outer edge of the wonton skin to
moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold
the wonton in half to make a half-moon shape, and press the edges to seal.
Repeat with the remaining wonton wrappers.
Place a deep skillet over medium-low heat. Stir in butter and
unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water
to a boil.
Drop the filled raviolis into the boiling water, a few at a
time, and cook until they float to the top, about 2 minutes. Drain the
raviolis, and transfer them to the skillet. Turn the heat under the skillet up
to medium-high, and cook just until the raviolis are infused with garlic
flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black
pepper, and extra Parmesan cheese to taste.
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