Wonton Walnut Ravioli

Name: Wonton Walnut Ravioli
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 114 grams butter, melted; 490 grams cubed peeled butternut squash; 1 egg, lightly beaten; 2 teaspoons minced fresh sage; 121 milliliters half-and-half cream; 6 Tbsps marinara sauce; 1 Tbsp olive oil; 0 teaspoons pepper; 0 teaspoons salt; 39 grams finely chopped walnuts; 40 wonton wrappers

Wonton Walnut Ravioli is a Mediterranean main course. One serving contains 634 calories, 13g of protein, and 39g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 50 minutes. This recipe from Taste of Home requires pepper, butternut squash, wonton wrappers, and marinara sauce.

Instructions

Place squash on a greased 15-in. x 10-in. x 1-in. baking pan.

Ingredients you will need

Squash

Equipment you will use

Baking Pan

Drizzle with oil and sprinkle with salt and pepper; toss to coat.

Ingredients you will need

Salt And Pepper

Cooking Oil

Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly.

Equipment you will use

Oven

Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.

Ingredients you will need

Squash

Cream

Egg

Equipment you will use

Food Processor

Paper Towels

In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float.

Ingredients you will need

Ravioli

Water

Equipment you will use

Dutch Oven

Remove with a slotted spoon; keep warm.

Equipment you will use

Slotted Spoon

Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts.

Ingredients you will need

Marinara Sauce

Walnuts

Butter

Equipment you will use

Microwave

Bowl

Serve with ravioli; sprinkle with sage.

Ingredients you will need

Ravioli

Sage

Equipment

Ingredients

Servings:

114grams

butter, melted 490grams

cubed peeled butternut squash 1

egg, lightly beaten 2teaspoons

minced fresh sage 121milliliters

half-and-half cream 6Tbsps

finely chopped walnuts 40

wonton wrappers

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Dom Perignon Vintage Luminous Bottle. Reviewers quite like it with a 5 out of 5 star rating and a price of about 279 dollars per bottle.

Dom Perignon Vintage Luminous Bottle

he opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes. After a long period of reluctance, the wine is finally opening up. There is complete balance between the nose and the palate. Its slender, minimalist, pure, toned, athletic character is now also expressed with warmth. The fruit is pronounced and clear. The vintage's characteristic acidity is remarkably well integrated. Its persistence is mainly aromatic, grey, smoky and highly promising.The wine enjoys duality: warmth & freshness, meat & iodine pairings, cooked & raw. Spices enhance and accentuate 2008’s effervescence and densify the wine. Dom Pérignon likes playful experiences: culinary art, textures, and matters.