Friday Blog: What’s Cookin?

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



Butternut Squash Ravioli with Hazelnut-Brown Butter

Serves 4


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


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.



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


Entry filed under: What's Cookin?. Tags: , , , , , , , .

Friday Blog: SQ1 Superfriend of the Month! Friday Blog: Does my baby really need to eat from a Spoon?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Buy Square One Organics!

Click Here to buy Square One Organics

Our Impressive Partners

Chicago Parent


Available Whole Foods Market – Lincoln Park on Kingsbury St.

Available Whole Foods Market- Lincoln Park

We are proud to be a part of the local program

Available at Sunset Foods throughout Chicago

Sunset Foods

Get the SQ1 Children’s CD featuring 2010 Idol Winner Lee Dwyze

Get the Square One Children's CD

%d bloggers like this: