Ravioli time! Here’s an easy version. I used store bought wonton wrappers as my pasta. They are half the thickness of traditional ravioli so they cook a lot faster. I decided to fill them with some roasted butternut squash I had made the day before.
I thought it would be great with a Beurre Blanc sauce since it has a nice acidity and creaminess to complement the sweetness of the squash. I refer to it as “Blur” Blanc in the recipe because I polished off half a bottle of wine (I only needed a quarter of a cup for the sauce) and everything was a blur after that…(insert evil laugh here)
Easy Ravioli with Roasted Butternut Squash with Blur Blanc sauce
Serves 2, Serving Size: 6 Raviolis
24 sheets store-bought wanton wrapper
3/4 cup roasted butternut squash (roasted cubed squash at 400° F for 45 minutes)
3 Tablespoons Goat Cheese
1 small head roasted garlic (cut head in half, drizzle with olive oil, roast at 400° F for 45 minutes)
water
For the ravioli filling:
Combine butternut squash, goat cheese and roasted garlic in a food processor and puree for 30 seconds. Taste before seasoning.
To make ravioli:
Lay out 12 wanton wrappers and drop about half a tablespoon on each.
Lay out the remaining 12 wrappers and coat the entire wrapper with a thin film of water using the tip of your fingers.
Combine the two sides and seal the edges of wrapper by pressing your fingers around each mound, making sure there is no air trapped inside. Repeat this process for the rest of the raviolis.
To cook ravioli:
In a large stockpot, bring water to a rolling boil. Season water with salt and drop ravioli one at a time. Work in batches so they don’t stick together. They will float to the top once they’re done (about 5 minutes). Remove with slotted spoon and drain. Serve with Beurre Blanc sauce and garnish with fried sage leaves or snipped chives.
Calories per serving: 275
Blur (Beurre) Blanc
Serves 2
1/4 cup white wine
1 Tablespoon white vinegar
1 Tablespoon water
1 medium shallot, minced finely
6 Tablespoons butter, cold, diced into ½” cubes (Yes you read that right 6 Tablespoons, but after reading about traditional Beurre Blanc sauces, they actually use more butter than that-more like 14 Tablespoons. SO this is a "lighter" version)
salt and pepper
In a small thick-bottomed saucepan, combine wine, vinegar, shallots, and water. Reduce liquid over low heat to half. Once reduced, whisk in diced butter a little at a time. Make sure that the sauce is barely simmering otherwise it will break (oil will melt and you will end up with an oily sauce). Season with salt and pepper and serve immediately.
Calories per serving: 332
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