| Cuisine: Italian | Type: Main Course | Serves: 6 |
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Source:
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Chow |
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Attributes:
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Vegetarian |
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Comments:
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This recipe uses wonton wrappers for ravioli. Of course, you could make home made pasta, too. |
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Serving Suggestions:
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Serve with an Italian orvieto or pinot grigio |
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Ingredients:
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Ravioli 1 medium Autumn squash (butternut, for example) Salt and pepper 1/2 bunch thyme sprigs 2 tbs. vegetable oil Pinch of nutmeg 1/2 vanilla bean, split lengthwise and seeds scraped from pod 36 wonton wrappers 1 egg, lightly beaten 1/4 pound roasted chestnuts, peeled and sliced 1 tbs. butter Sauce 5 tbs. butter 2 tbs. fresh sage 3/4 cup chicken stock 3/4 cup grated Parmesan cheese |
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Instructions:
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1. Preheat oven to 375°F. Cut the squash in half and remove the seeds. Season with salt and pepper and place cut side down on a sheet pan that's been sprinkled with thyme sprigs and vegetable oil. Bake for about 45 minutes or until soft. Set aside to cool. 2. When the squash is cool enough to handle, remove the flesh from its skin and place the flesh in a mixing bowl. Season to taste with nutmeg, the vanilla pod seeds, salt and pepper. Mash this mixture by hand until well blended, but still slightly chunky. Put the mixture into a strainer and let the excess liquid drain off, about 30 minutes. 3. Form the ravioli by placing about 2 teaspoons of the squash mixture on a wonton skin. Brush the edges with egg was and place another wonton skin on top. Be sure to remove all air pockets and seal the edges well. Make three ravioli per person. To prevent the ravioli from sticking together, dust with flour and don't stack them. Put a pot of well-salted water over high heat and bring to a boil. 4. Brown the chestnut slices in a little butter until crisp and golden. Drain. 5. For the sauce, place the butter in a stainless steel sauté pan and cook until browned. Add the sage and chicken stock, reduce until slightly thickened, and season to taste with salt and pepper. When the water is at a roiling boil, add the ravioli and cook until tender, about 3 minutes. 6. Place a few tablespoons of cheese onto each dish, top with three ravioli, spoon the sauce over the ravioli, garnish with chestnuts, and serve. |
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Related recipes:
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None |
2005-11-21