Monday, April 4

Squash Ravioli

  • 1 1/2 lb. of squash
  • Salt Pepper
  • 1/4 cup Ricotta Cheese
  • 1/2 cup Parmesan Cheese
  • 1 Egg - beaten
  • Baby Spinach 2 cups
  • EVOO 1/4 cup
  • Garlic 4 cloves, crushed
  • 4 Thyme Leaves
  • Square wonton wrappers
Preheat the oven to 350, and on a baking sheet cube into 1 inch chunks and peel/seed the squash to get rid of the hard outer core. Peel/crush 4-5 cloves of garlic, and mix in with the squash. Salt/pepper and drizzle EVOO. Bake for about 35 minutes, until squash is tender. Remove and let cool and add salt/pepper. Remove the Thyme leaves, and move the squash and garlic mixture into a bowl. Using a fork, smash the mixture into a paste, and add both cheeses. Spoon the mixture into the center of the wonton wrappers, and drizzle the egg mixture along the sides to seal the ravioli. Press firmly all the way around the lip of the ravioli with a fork. Take the spinach, finely chopped garlic heat in a skillet with the EVOO to place on top of the prepared ravioli. Drop ravioli's into boiling water for about two minutes, until they float to the top.

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