good 1 Delma ----- Original Message ----- From: "Jamie R" <[EMAIL PROTECTED]> To: <[email protected]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]> Sent: Friday, November 10, 2006 2:38 AM Subject: [RecipesAndMore] Butternut Squash Filled Ravioli with a Light Pest Cream Sauce
> > Butternut Squash Filled Ravioli with a Light Pesto Cream Sauce > > 1 butternut squash > 2 tablespoons CARAPELLI® Light Olive Oil > 1 medium yellow onion, diced > 4 cloves garlic, minced > 1/2 cup ricotta cheese > 1/4 cup fresh basil leaves, minced > Salt and pepper, to taste > 12 ounces wonton wrappers > 3 tablespoons cornstarch > 3 tablespoons cold water > Light Pesto Cream Sauce (see recipe below) > Fresh grated Parmesan cheese, for garnish > Fresh diced tomato, for garnish > > For Light Pesto Cream Sauce: > 1 cup tightly packed fresh basil leaves > 1/4 cup pine nuts, toasted > 2 cloves garlic > 1/2 cup grated Parmesan cheese > 1/4 teaspoon salt > 1/4 cup CARAPELLI® Mild Olive Oil > 1/3 cup half-and-half > > Preheat oven to 400F. > > Cut squash in half; remove seeds and brush the interior with olive oil. > Place squash cut side down in pan brushed with additional olive oil. > > Bake, uncovered for 40 minutes or until fork tender. Cool. > > Meanwhile, in skillet, heat light olive oil. Add onion and garlic. Saute > until softened. Transfer onion mixture to a large bowl. > > Scoop squash from skin and place in bowl with onion and garlic. Stir in > ricotta cheese, basil, salt and pepper. Mash until you have a coarse > paste. > > For each ravioli, place a wonton wrapper onto a lightly floured surface. > Spoon a small amount of filling (about 1 1/2 teaspoons) onto the center of > the wrapper. Lightly wet the edges of the wrapper with the cornstarch > mixture. Lay a second wonton skin over the filling and carefully press > edges to seal. Trim edges with a ravioli cutter or a pastry wheel. Repeat > with remaining wonton wrappers. > > Carefully place ravioli (one at a time) in a large pot of boiling, salted > water. Cook and stir gently for about 5 minutes or until cooked through. > Remove cooked ravioli with a slotted spoon and place on a warm platter. > > Serve with Light Pesto Cream Sauce (recipe follows). Garnish, if desired, > with fresh grated Parmesan cheese and diced tomatoes. > > For Light Pesto Cream Sauce: > In work bowl of food process or blender, process basil, pine nuts, garlic, > cheese and salt to form a paste. With the machine running, gradually add > oil in a steady stream until evenly blended. Place pesto mixture into a > small saucepan. Heat until warmed through. Stir in half-and-half until > smooth and warmed through. Serve sauce over ravioli. > > Servings: 6 > Source: Hormel Foods > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.409 / Virus Database: 268.14.1/527 - Release Date: 11/9/2006 > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
