Wednesday, December 16, 2009
Butternut squash is one of those nourishing staple vegetables available throughout fall and winter.The vegetable is uber-rich in vitamin A and has the nutrients to promote over all good health.It can be incorporated in many dishes just as the pumpkins.
The puree of roasted squash is a fine filling for ravioli.With little experience of home made pasta making ,I used the American short-cut method by using store-bought ready to use wonton wraps for the pasta.The seeds in the squash when toasted and combine with fresh herbs and olive oil,served as excellent sauce with the ravioli.
To Roast the Butternut Squash
Cut the squash in to half lengthwise, lightly brushed with cooking oil, and place cut side down on a baking sheet.Bake at 375F for 45 minutes or until softened.
Recipe Butternut Squash Ravioli with Pumpkin Seed Parsley Pesto Sauce
For the Ravioli
1 cup Roasted Butternut Squash Puree
2 tablespoon onions,finely chopped
1 clove Garlic,finely chopped
1/4 teaspoon hot chili powder or freshly ground black pepper
2 tablespoon partially skimmed Parmigiano-Reggiano(Parmesan) cheese
1/2 teaspoon salt
pinch of nutmeg
1 tablespoon extra virgin olive oil or canola oil
For Pasta Dough(ready to use wonton wraps work as well)
2 cups all-purpose flour
1/2 teaspoon salt
1 large organic or free range egg
2 tablespoon water
1 tablespoon extra virgin olive oil
For Toasted Pumpkin seed Parsley Pesto sauce
1 cup fresh parsley(or cilantro)
1/2 cup toasted pumpkin seeds or squash seeds
2 cloves garlic,crushed
1 tablespoon Parmigiano-Reggiano(Parmesan) cheese
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
Make the Pasta Dough
Combine all the pasta ingredient in mixing bowl until a smooth dough is formed.
Prepare the filling
Heat oil in pan on medium heat,add the onions saute a minute.Add the garlic saute until aromatic, about a minute.Add the squash puree,chili powder or black pepper and salt,cook until the mixture is slightly dry, about 3-4 minutes. Season with salt. Turn the heat off.Mix in the cheese and nutmeg and cool completely.
Prepare the pesto sauce
While the filling cools make the pesto sauce.Combine all ingredients in a food processor, blending just until smooth.Add some more water if needed.Cover and let rest for 30 minutes before rolling.
Make the Ravioli
Roll the pasta dough(use pasta machine if you have one),cut the pasta into 3-inch squares . Place about 2 teaspoon of the filling in the center of each pasta square or wonton wrap.Spread some water around the edges of the square and cover with another square,press to seal.Use a fork to seal all the square.
Bring a pot of salted water to a boil salted.Carefully drop the stuffed pasta squares 5-6 at a time depending on the size of the pot.Cook about 2 minutes,when it starts to float that when it get to strain them out. Set aside.
To serve,lay some of the pasta and spoon the pesto sauce over the pasta.
This is my entry for Weekend Herb Blogging #214,host of the week is Halo of Cook Almost Anything Once