In the Kitchen with Arielle: Butternut Squash Ravioli w/ Mushroom Sauce

January 11, 2010 at 8:34 am 6 comments

I can’t think of a better way to start this freezing Monday than with some warm, comfort food – thanks to my special guest blogger, Arielle. 

 

I was super excited when Jess asked me to guest post on Sublime Design.  First of all, she’s lovely, as is this blog, but more importantly (sorry Jess!) I like food and I like to write.  I’m much too lazy to have my own blog, so hijacking hers every once in a while is a nice little arrangement for me.

 For ages, I’ve been wanting to make ravioli, but I don’t have a pasta maker nor the arm strength to hand roll.  Enter wonton wrappers, the lazy girl’s ravioli.  You can buy them at any grocery store – except for most of the ones near me, I had to go to a specialty store because supermarkets are not Brooklyn’s fine point – and they make this recipe so easy. 

Butternut Squash Ravioli with Mushroom Sauce 

 

For the ravioli:

1 small to medium butternut squash

1 package wonton wrappers

.25 cup grated Romano or Parmesan cheese

1 T butter

Couple splashes of half and half (or milk)

olive oil

2 cloves garlic, whole

For th
e sauce:

3 – 4 sage leaves, torn

1 cup half and half

2 T butter

1.5 cups mushrooms, any kind, stems removed (if necessary) and sliced

Directions:

Cut the butternut squash in half, remove the seeds, and rub with olive oil, salt and pepper.

 

Roast both cloves of garlic and squash, skin up, in a 425 degree oven for about 40 – 50 minutes, depending on the size (to speed up the process, you can start the squash in the microwave for five minutes or so, then move to the oven).  Once tender, use spoon to scoop the squash out of the skin and into a bowl or blender.  Add butter, roasted garlic, cheese, salt and pepper to taste and blend (or mash by hand).  Add enough half and half or milk so that it’s the consistency of mashed potatoes.  Set aside, which, if you live in an apartment with approximately one foot of counter space, means put it on your bookshelf.

Set a pot of water on to boil.  Begin separating the wonton wrappers, keeping them moist with a little water if needed.  Scoop about a tablespoon of squash into the center of a wrapper, wet the edges with water or egg wash, and layer another wrapper on top, making sure the edges are tightly sealed.

Once the water is boiling, throw some salt and olive oil in, then gently place the wontons in as quickly as you can without tearing them.  Boil for five minutes, then scoop out with a slotted spoon into serving dish. (If you try to drain them in a colander, they’ll tear.  Trust me on this one.)  In the meantime, make the sauce by adding the butter, mushrooms, and sage to a pan. 

Once the water is boiling, throw some salt and olive oil in, then gently place the wontons in as quickly as you can without tearing them.  Boil for five minutes, then scoop out with a slotted spoon into serving dish. (If you try to drain them in a colander, they’ll tear.  Trust me on this one.)  In the meantime, make the sauce by adding the butter, mushrooms, and sage to a pan.

Once the mushrooms are cooked through, add the half and half and cook down slightly.  Salt and pepper to taste.  Top the ravioli with the sauce and eat.

I happen to eat a lot, so I’m not really sure how many average people this would serve.  My guess would be about four, depending on how big your squash is. Enjoy!

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Some Motivation Oh, Baby!

6 Comments Add your own

  • 1. Chris  |  January 11, 2010 at 11:21 am

    I have a feeling the person who took these photographs is a handsome, dashing and athletic man. It’s just a guess though.

    Reply
  • 2. patty  |  January 11, 2010 at 8:12 pm

    arie- so nice to see what your eating again! i am definitely going to try the ravioli’s they look amazing! looking forward to more posts. patty

    Reply
  • 3. dawn  |  January 13, 2010 at 10:33 am

    yum! I’m going to make this for Lexie and I this weekend… looks amazing!

    Reply
  • 4. Lexie  |  January 13, 2010 at 10:48 am

    Dawn asked me to check out this recipe to see if I liked it so we could cook it for dinner on Saturday- I Like!!!! It’s creative, yet simple! what a great recipe! I’ll post again once we try it!

    Reply
  • 5. Foodcoma . . . « sublimedesign: a design blog  |  February 12, 2010 at 3:11 pm

    […] Butternut Squash Ravioli (with the addition of 1 c. ricotta cheese in the filling) […]

    Reply
  • […] 24, 2010 Happy Wednesday everyone!! Today’s post is another recipe from Arielle. […]

    Reply

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