Butternut Squash Ravioli in Cider Broth

Name: Butternut Squash Ravioli in Cider Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters apple cider; 2 Tbsps brown sugar; 3 Tbsps butter; 680 grams butternut squash, halved lengthwise, seeded; 355 milliliters chicken stock or canned broth; 3 Tbsps chopped fresh parsley; 1 teaspoons chopped fresh thyme; 0 teaspoons ground cinnamon; 59 milliliters pure maple syrup; 6 servings Shaved Parmesan cheese; 237 milliliters ricotta cheese; 79 milliliters chopped shallots (about 2); 118 milliliters water; 32 (about) gyoza (potsticker) wrappers

Butternut Squash Ravioli in Cider Broth might be just the main course you are searching for. This recipe makes 6 servings with 490 calories, 22g of protein, and 20g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, brown sugar, gyoza wrappers, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Place squash, cut side up, in baking pan.

Ingredients you will need

Squash

Equipment you will use

Baking Pan

Sprinkle with brown sugar and cinnamon; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Brown Sugar

Cinnamon

Drizzle with syrup; dot with 1 tablespoon butter.

Ingredients you will need

Butter

Syrup

Pour 1/2 cup water into bottom of pan.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Bake until squash is tender, about 1 hour. Cool completely.

Ingredients you will need

Squash

Equipment you will use

Oven

Scoop out squash into bowl. Mash.

Ingredients you will need

Squash

Equipment you will use

Bowl

Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use).

Ingredients you will need

Squash

Equipment you will use

Bowl

Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parmesan

Parsley

Ricotta Cheese

Thyme

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.)

Ingredients you will need

Ravioli

All Purpose Flour

Water

Equipment you will use

Baking Sheet

Aluminum Foil

Melt 2 tablespoons butter in large pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add shallots; sauté 1 minute.

Ingredients you will need

Shallot

Add stock and cider; simmer 8 minutes.

Ingredients you will need

Cider

Stock

Add 1 tablespoon parsley. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

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.

Ingredients you will need

Parmesan

Ravioli

Broth

Soup

Water

Equipment you will use

Slotted Spoon