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Still left with (stlll more!) butternut squash and some onions from my extended-season local food share, I went in search of yet another tempting butternut squash recipe. I came upon this recipe and gave it a shot. I'll be honest, it took me all day. But my sister, who showed up just in time for dinner, insisted that all of my work was worth it! The recipe is from Fine Cooking. My notes are at the end. Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries Yields about 40 ravioli.
For the filling:
1 large or 2 small butternut squash or 1/2 cheese pumpkin (2-1/2 lb. total), to yield 2-1/2 cups cooked purée
5 to 6 Tbs. unsalted butter, softened
1/3 cup maple syrup or 2 Tbs. brown sugar
1/4 cup orange juice
1/4 cup ricotta
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper
For the sauce:
2 large onions (14 to 16 oz. total), thinly sliced
3 Tbs. unsalted butter; more if needed
1/3 cup dry sherry
1-1/2 cups heavy cream
1-1/2 cups homemade or low-salt canned chicken or vegetable stock (or a total of 3 cups stock if not using cream)
2 Tbs. finely chopped fresh sage
To assemble the ravioli:
Cornmeal for dusting
80 wonton wrappers ("pasta wraps")
2 eggs mixed with a dash of water
For the garnish:
1/2 cup finely chopped toasted walnuts
1/2 cup finely chopped dried cranberries
2 Tbs. chopped fresh chives
3 oz. Parmesan cheese, shaved with a vegetable peeler into shards
To roast the squash -- Put the seeded, unpeeled squash halves on a rimmed baking sheet. Rub the flesh with softened butter, season with salt and pepper, drizzle with orange juice and maple syrup (using the amounts above), and flip them over. Roast in a 400F oven for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender. When the squash is done, let it cool, then peel.
To make the filling -- After peeling the cooked squash, put the flesh and any juices from roasting into a large heavy-based sauté pan and cook over medium heat, stirring frequently, about 10 min., to further dry out the mixture and intensify the flavor. To smooth out the squash somewhat, break up lumps with a spatula, a potato masher, or the back of a wooden spoon. Put the squash in a bowl and set aside until cool. When cooled, mix in the ricotta and grated cheese and season with salt and pepper. The mixture can be made a day ahead, covered, and refrigerated.
To make the sauce -- Sauté the onions in 3 Tbs. of the butter over medium heat until very soft and golden, 20 to 25 min. Add the sherry to deglaze, raise the heat to medium high, and cook until all the liquid is evaporated. Add the cream and stock (or all stock, if you prefer) and the chopped sage, and reduce by half or until the sauce is the consistency you like. You'll have 2 to 2-1/2 cups sauce. Season with salt and pepper. If using stock only, whisk in 1 to 2 Tbs. butter at the end to give the sauce a bit of body. (If making the sauce ahead, reserve the butter until reheating. If using cream, reheat the sauce very gently.)
To assemble the ravioli -- Lightly dust your work surface with cornmeal, lay out the wonton wrappers (10 to 12 at a time) and brush half of them with egg wash. Place 1 scant Tbs. of the squash filling in the center of each piece of egg-washed pasta and flatten slightly (a pastry bag works well here). Quickly and gently cover each with a second wrapper (without egg wash) and with the tips of your fingers, press tightly around each mound and out towards the edges of the pasta to create a tight seal. (Start pressing around the filling first to avoid creating air pockets). If you like, trim the ravioli with a cookie cutter or knife. (Alternatively, if using homemade pasta sheets, space the filling 3 inches apart on first sheet, cover, seal, and crimp as desired). Arrange the filled ravioli in a single layer on a sheet pan lightly dusted with cornmeal. Cover and refrigerate or freeze until ready to use.
To cook and serve the ravioli -- Warm the sauce and have the garnishes ready. Bring a large pot of salted water to a boil, add a touch of olive oil, and drop in 4 to 6 ravioli at a time. When they rise to the surface, boil for 4 min. and then remove them with a slotted spoon and transfer them to a strainer (or a cooling rack set over a pan) to drain. Arrange 3 or 4 ravioli on a large plate for an appetizer (6 for a dinner portion), cover lightly with the sauce (about 1 Tbs. per ravioli), and sprinkle with the walnuts, cranberries, and chives. Add a few shards of Parmesan and serve. Locallectual notes: I used fresh pasta from Mona Lisa Pasta rather than wonton wrappers, and also omitted the cornmeal. I left out the butter in the squash mixture -- it seemed plenty rich. I wasn't sure if I was supposed to add the maple syrup/brown sugar and OJ before or after the second cooking of the squash. I added it after but I think I should have added it before to dry it out more. However, this recipe was remarkably successful and a big hit with my family and guests. The cranberries and chives as a garnish added an unmistakable holiday aesthetic to the dish which was also well received. Why didn't I take a photo??? They were beautiful! Oh well, next time (year). -Karen
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Darling of the indie fashion scene,