Friday Blog: What’s Cookin?

February 3, 2012 at 7:45 pm Leave a comment

 

 

Butternut Squash Ravioli with Hazelnut-Brown Butter

Serves 4


Ingredients:

Quantity         Measure         Ingredients                            Location in NBK Store

4 2 ounce Square One Organics Butternut Squash Puree, thawed in refrigerator Frozen
1 Teaspoon Five Spice Powder Aisle 5A
1 Bunch Chives, sliced fine Produce
2 Tablespoons Honey Aisle 5A
¼ Teaspoon Kosher Salt Aisle 5A
1/8 Teaspoon Ground white pepper Aisle 5A
1 12-ounce Package Square Wonton Wrappers Produce
1 Large Egg Dairy
4 Tablespoons Grape seed or olive oil Aisle 5A
4 Tablespoons Unsalted butter Dairy
¼ Cup Hazelnuts, coarsely chopped Aisle 5A
4 Teaspoons Lemon juice Produce
4 Teaspoons White balsamic vinegar Aisle 5B

Procedure

Scoop the Square One Organics Butternut Squash puree into a medium bowl.  Add the five-spice powder, chives and honey and mix thoroughly. Season with the salt and pepper.

In a small bowl, whisk the egg with 2 tablespoons of water.  To make the ravioli, top with 1 tablespoon of the filling.  Brush the edges of the wrapper with the egg mixture, top with a second wrapper, and seal by pressing outward along the edges with a finger.  Repeat to make about 20 ravioli.

Line a large plate with paper towels.  Heat a nonstick skillet over medium-high heat until a few drops of water sizzle and evaporate.  Add the grape seed or olive oil and heat until it shimmers.  Add half the ravioli and sauté until brown and crisp, turning once, about 4 minutes.  Transfer the ravioli to the plate.  Using up to 2 more tablespoons of oil, sauté the remaining ravioli and transfer to the plate.  Divide the ravioli among four individual serving plates.  Cover; keep warm.

Reduce heat to medium.  Add butter and hazelnuts to skillet; cook, stirring often, 1 12/ to 2 minutes, until butter and nuts begin to brown.  Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened.  Add salt and remaining pepper, to taste.  Pour nut mixture over ravioli; serve immediately.

NOTES:

Tools:

Cutting Board             Measuring spoons       Bowls              Pastry brush    Serving plate

Chef’s knife                Non stick skillet          Whisk              Paper towels    Aluminum foil

The Children’s Book Pairing for this recipe is Carlos and the Squash Plant by Jeanne Stevens


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