I finally got to cook something. It felt so good.
Making ravioli from scratch is a little intimidating. Or is it just me?
I think it’s intimidating. But guess what? I have a super easy and sneaky way for us “normal” people to make homemade ravioli.
I have 3 words for you…
Won. Ton. Wraps.
Boom! I know your mind is blown.
Some things I did in this recipe that I’d never done before:
- I made ravioli.
- I roasted butternut squash
- I used wanton wraps
- I successfully made something that included “brown butter”
- (for the roasted squash)
- 1 medium sized butternut squash
- evoo for drizzling
- salt and pepper
- (for the filling)
- 2 cups roasted butternut squash
- 1 tsp orange zest
- 1/4 tsp ground nutmeg
- 1/2 clove garlic, diced
- 2 TBSP heavy whipping cream
- 1 egg
- salt and pepper to taste
- 1 package wonton wrappers
- (for the brown butter sauce)
- 2 sticks unsalted butter
- 2 tsp minced shallot
- 1 TBSP Worcestershire sauce
- 1 tsp balsamic vinegar
- 2 TBSP sliced sage
- a squeeze of lemon juice
- salt and pepper to taste
- (For the roasted squash)
- Begin by preheating the oven to 350 degrees
- Cut off the stem ends of the squash. Then cut down the middle. Remove all the seeds and stringy bits from the core with a spoon. Half the halves with a knife. Spread onto a baking sheet and drizzle with evoo, salt and pepper.
- Roast for 45 minutes to 1 hour.
- (For the filling)
- Remove the squash from the oven and cut the meaty parts away from the skin. Blend or food process the squash together with cream, eggs and orange zest. Add salt and pepper if needed. Set aside to cool while you prep for making the ravioli.
- On a lightly floured surface lay out half of the wonton wrappers, this should be 12 to 24. Place a tablespoon of filling in the center of each wonton wrapper. Now fill a small cup with water. Take your index finger and dip it in the water. Finger the water along the 4 edges of the first wonton wrapper. Place a brand new wonton wrapper on top and press the edges together firmly. Repeat until all ravioli are made.
- Place a damp cloth over the ravioli transferred to boiling water.
- Boil over medium high heat, a large pot of water. Add a lot of salt to the water so it wont boil over. Gently place the ravioli into the boiling water. Cook for 3-4 minutes.
- (For the Sauce)
- While the ravioli cook heat 2 stick of butter over medium high heat in a saute pan. Once completely melted add shallots and sweat for 2-3 minutes. Once sweated add lemon juice to deglaze the pan. Add Worcestershire sauce and balsamic vinegar. Add fresh sage leaves and a little bit of salt and pepper. Let simmer until ravioli are ready.
- In small batches, I did 4 at a time, transfer ravioli to the brown butter sauce mixture. Let cook for 30 seconds to a minute, remove and plate. Repeat until all ravioli have sat in the sauce.
- Feel free to spoon a little extra sauce over the ravioli. I topped mine with a few fresh sage leaves. Enjoy.
- Make sure to remove as much of the air from between the wonton sheets as possibly when making the ravioli, this will keep them together in the boiling water better.
- Don't leave the filling in a tall mound, press it down a little before topping with the second wonton wrapper.
I’m still drooling over these ravioli. They’re tasty, rustic, and simple. My brother already ate 2 of the 3 plates of ravioli I made.
It’s easy to do because they’re so good. But guess what? They’re completely vegetarian and really light so eat a million of them and feel light and healthy. I do.
Wanna make easy ravioli, use wonton wraps. So genius. You can find them in the produce section where all the tofu and Asian stuff is. Well, that’s where they are in the 2 markets in Salinas.
I really don’t want to mess with making homemade pasta. It sounds fun to do as a PROJECT some rainy afternoon. But I don’t want to do it all the time. Wonton wraps are the answer. I’m really impressed at how great they panned out, and on my first try.
If you don’t have fresh sage I’d totally use dried. I think it’ll work pretty-much the same way.
Ohh… I almost forgot to tell you. My squash, after roasting, was still a little under cooked in the middle. I didn’t notice until I’d blended in the egg, cream and zest. So, I put the filling into a microwave safe bowl and microwaved it for 4-5 minutes. It worked perfectly and my filling was awesome.
Tell me about you!! I want to know…
Have you ever made homemade pasta? How’d it go? Any tips?