Sunday, November 11, 2007

Butternut Squash Ravioli in Cider Broth

I am waiting for a special occasion to try this, but it sounds delicious. I found the recipe here:

1 1/2 pounds butternut squash, halved lengthwise, seeded
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/4 cup pure maple syrup
3 tablespoons butter
1/2 cup water

1 cup ricotta cheese
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme

32 (about) gyoza (potsticker) wrappers*

1/3 cup chopped shallots (about 2)
1 1/2 cups chicken stock or canned broth
1/2 cup apple cider

Shaved Parmesan cheese

Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely.

Scoop out squash into bowl. Mash. Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use). Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper.

Place wrappers on work surface. Place 1 level tablespoon filling in center of each. Brush edges with water; fold each in half, pressing edges to seal. (Ravioli can be made 4 hours ahead. Arrange in single layer on foil-lined baking sheets dusted with flour. Cover and refrigerate.)

Melt 2 tablespoons butter in large pan over medium heat. Add shallots; sauté 1 minute. Add stock and cider; simmer 8 minutes. Add 1 tablespoon parsley. Season with salt and pepper.

Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Using slotted spoon, divide ravioli among shallow soup bowls. Bring cider broth to simmer; ladle over ravioli. Top with shaved Parmesan.

*Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

Bon Appétit
December 2000

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