Friday, February 26, 2016

Butternut & Brie Ravioli

Looking at the menu for one of the best restaurants in Grenada I noticed that they offered Butternut Squash Ravioli with Brown Butter Sauce.  I've made this a few times in the past and always enjoyed it, improving on my technique each time.  I had some Brie cheese that was near expiration so I ventured that that might be nice to incorporate into the ravioli as well. It was a great combo!

Butternut and Brie Ravioli

Makes about 20 to 24 raviolis

1 small Butternut Squash (when cooked you'll need about 3 cups of squash)
Wonton or Eggroll Wrappers (you can make four raviolis with 2 Eggroll Wrappers
1/4 pound of Brie cheese
salt to taste
1/8 tsp fresh grated nutmeg
1/2 tsp ground ginger
1 egg
Olive oil
1/2 stick of butter

Steam squash until soft. Mash it in a bowl adding the spices and mix well.
Drop 1 heaping tablespoon of the squash mixutre in each corner of the Eggroll wrapper.
Place a thumbnail sized slice of Brie on each squash.  Make an egg wash with the egg, whisking.
Brush the eggwash liberally around each spoonful of squash.  Lay another Eggroll wrapper on top and press down onto the bottom wrapper, sealing around each squash laden corner.  Cut the dough around each ravioli discarding excess.  Lightly oil plate and lay each ravioli on plate, lightly oiling additional raviolis added to the plate to avoid sticking.

Toast butter in a pan until the milk solids are a medium toasty brown.  Remove from heat. Avoid scorching.  Set aside.

Bring a 4 qt. pot of water to a rolling boil.  Add four raviolis at a time gently to the water.  If they stick to the bottom, gently loosen. When they float to the surface, remove with a slotted spoon, set in strainer to let water run off.  While still warm, arrange on a serving plate and drizzle with the browned butter.

Tip: If you make more than you need at a meal, they can be frozen (keeping separate until frozen) for
a few weeks. Simply boil, slightly longer than when they are fresh.


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