Butternut Squash Ravioli?!
My Dad was given a bag of ravioli and gave it to me!. It's a frozen bag of Butternut Squash Ravioli!. I would have never guessed that this even existed, but it has a label is why I know that much!.
What can I do with this!? Do I have to make a sauce!? Can you toast it!? I've never heard of it before and I have no idea where to start with it!.
My parents were shocked it existed and wish they had noticed what it was when they handed it over, so they are relying on me to find something to do with it so we can all try it :)Www@FoodAQ@Com
What can I do with this!? Do I have to make a sauce!? Can you toast it!? I've never heard of it before and I have no idea where to start with it!.
My parents were shocked it existed and wish they had noticed what it was when they handed it over, so they are relying on me to find something to do with it so we can all try it :)Www@FoodAQ@Com
Answers:
1) What is the brand!?!!?! I've been looking for it everywhere/hoping one day it will be made!!! Please please send me the brand!.
2) It is great with a variety of sauces!. The best and the one most people use is a Brown Butter and Sage sauce!.
______________________________________!.!.!.
Slice 1 stick salted butter and gently melt it in a sauce pan!. Add in 1 clove garlic (optional) whole and stir!. Turn the heat to medium and continue to heat, stirring often!. Here, I add in about 1/2 tsp!. sugar and continue to stir!.
Chop up from fresh sage and add to the sauce and continue to cook until the butter starts to brown!. Stir in 2 T heavy cream and serve over heated raviolis!.
Www@FoodAQ@Com
2) It is great with a variety of sauces!. The best and the one most people use is a Brown Butter and Sage sauce!.
______________________________________!.!.!.
Slice 1 stick salted butter and gently melt it in a sauce pan!. Add in 1 clove garlic (optional) whole and stir!. Turn the heat to medium and continue to heat, stirring often!. Here, I add in about 1/2 tsp!. sugar and continue to stir!.
Chop up from fresh sage and add to the sauce and continue to cook until the butter starts to brown!. Stir in 2 T heavy cream and serve over heated raviolis!.
Www@FoodAQ@Com
Omg its so good, actually my mom and I were discussing how we loved this last night lol, make it like regular ravioli and top it with a nice cream sauce yum!. It's good for you too!. By the way they also make a pumpkin ravioli if you like the squash!.Www@FoodAQ@Com
The Melting Pot has this!. It is so good!. They do it fondue style!. boiled in beef broth!. and it is good with a cream sauce!. or plain just cooked in the fondue!.Www@FoodAQ@Com
Boil the Ravioli, drain, coat with EVOO or Butter and sprinkle some good parmigiana cheese on it and toss and serveWww@FoodAQ@Com
*Butternut Squash Soufflé
large butternut squash (about 2 lb!.)
3 large eggs
1/2 cup light sour cream
1/4 cup sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Remove stem from squash!. Cut squash lengthwise into 4 pieces; remove and discard seeds!. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender!. Drain well; let cool for 25 minutes or until completely cool!. Remove and discard peel!.Process squash and eggs in a food processor until smooth, stopping to scrape down sides!. Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth!. Pour mixture into a lightly greased 8-inch square baking dish!.Bake at 350° for 55 to 60 minutes or until set!.
------Note: You can substitute 3 (12-oz!.) packages frozen butternut squash puree for fresh squash!. Omit Step 1, and prepare frozen squash according to package directions!. Proceed with Steps 2 and 3, reducing butter to 2 Tbsp!. and baking time to 45 to 50 minutes!. For testing purposes only, we used McKenzie's Frozen Butternut Squash Puree!.
****Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate
http://www!.foodnetwork!.com/recipes/micha!.!.!.
*****Seared Butternut Squash Ravioli with Cider Dipping Sauce
http://www!.globalgourmet!.com/food/pasta/!.!.!.
******BUTTERNUT SQUASH CRISP
3 eggs
3 c!. cooked butternut squash, mashed
1 1/2 c!. sugar
2 tsp!. baking powder
1 tsp!. vanilla (or spice)
1/2 tsp!. salt
1/2 c!. soft butter
Beat eggs until lemon colored!. Put all ingredients in bowl and mix!. Place mixture in buttered baking dish and bake at 400 degrees until set (about 20 minutes)!. Remove from oven and cover with topping!.
TOPPING:
1/2 stick butter
3 c!. crushed cornflakes
1/2 c!. brown sugar
1/2 c!. chopped pecans
Mix all ingredients well!. Cover butternut squash with topping and return to oven!. Continue baking another 10 to 15 minutes!.
******Butternut Squash Ravioli with Nutella Sauce
4 T!. butter
2 T!. flour
2 T!. Nutella
1 t!. cinnamon
1 t!. nutmeg
1 c!. whipping cream
Butternut squash ravioli
Melt butter in large sauce pan, once melted blend in flour until dissolved!.Stir in nutella, spices, and whipping cream!.Blend until well combined and smooth!.Pour over butternut squash ravioli
*****Butternut Squash with Thyme and Parmesan
1/2 cup chicken broth
2 boxes, 10 ounces each, frozen cooked butternut squash puree
2 tablespoons chopped fresh thyme leaves
Salt and pepper
1/2 cup Parmesan
In a medium pot, bring chicken stock to a simmer over medium heat!. Add frozen cooked squash and cook together until squash is warmed through and loose!. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve!.
****** Butternut Squash Wantons With Sesame Dipping Sauce
1 package frozen butternut squash puree, thawed and drained of excess liquid (not sure of the size but it is a small square package like frozen spinach)
1/2 cup plus 2 tablespoons soy sauce
3 tablespoons packed brown sugar
1/4 teaspoon salt
2 scallions, minced
1 teaspoon ground ginger
1/4 teaspoon sesame seeds
1 Tbsp honey
40 wonton wrappers -- thawed if frozen
oil for frying (I used canola oil)
Put squash, scallions, 2 tablespoons soy sauce, brown sugar, salt and ginger in a bowl and mix well!. Stir together sesame seeds, 1/4 cup water, honey and remaining 1/2 cup soy sauce in a bowl; set sauce aside!.Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water!. Bring up corners to make a triangle; press to seal (or follow instructions for folding on wanton package)!. Place on a baking sheet; freeze until firm, 10 to 15 minutes!.
Heat about 2 inches of oil in a large nonstick skillet over medium heat until hot but not smoking!. Add 10 wontons, and cook until golden brown, turn over then fry until golden on other side as well!. Transfer to a serving dish; cover with foil to keep warm!. Repeat with remaining oil and wontons!. Serve with dipping sauce!.
******Butternut Squash Pull-Apart Rolls
1 1/2 cups warm milk (100-105 degrees)Dsc03129
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
1 tablespoon salt
1 large egg, lightly beaten
1 cup pureed butternut squash
7 tablespoons butter, divided
4-5 cups flour
1/2 teaspoon ground cinnamon
4 teaspoons poppy or sesame seeds
In the bowl of an electric mixer fitted with the paddle attachment, combine the milk, yeast, sugar, and salt!. Let the mixture stand for 5 minutes, until foamy, and then add the egg; beat well to combine!.
Add the squash to the mixture and beat to combine!. Cut 5 tablespoons of the butter into small pieces and aWww@FoodAQ@Com
large butternut squash (about 2 lb!.)
3 large eggs
1/2 cup light sour cream
1/4 cup sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Remove stem from squash!. Cut squash lengthwise into 4 pieces; remove and discard seeds!. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender!. Drain well; let cool for 25 minutes or until completely cool!. Remove and discard peel!.Process squash and eggs in a food processor until smooth, stopping to scrape down sides!. Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth!. Pour mixture into a lightly greased 8-inch square baking dish!.Bake at 350° for 55 to 60 minutes or until set!.
------Note: You can substitute 3 (12-oz!.) packages frozen butternut squash puree for fresh squash!. Omit Step 1, and prepare frozen squash according to package directions!. Proceed with Steps 2 and 3, reducing butter to 2 Tbsp!. and baking time to 45 to 50 minutes!. For testing purposes only, we used McKenzie's Frozen Butternut Squash Puree!.
****Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate
http://www!.foodnetwork!.com/recipes/micha!.!.!.
*****Seared Butternut Squash Ravioli with Cider Dipping Sauce
http://www!.globalgourmet!.com/food/pasta/!.!.!.
******BUTTERNUT SQUASH CRISP
3 eggs
3 c!. cooked butternut squash, mashed
1 1/2 c!. sugar
2 tsp!. baking powder
1 tsp!. vanilla (or spice)
1/2 tsp!. salt
1/2 c!. soft butter
Beat eggs until lemon colored!. Put all ingredients in bowl and mix!. Place mixture in buttered baking dish and bake at 400 degrees until set (about 20 minutes)!. Remove from oven and cover with topping!.
TOPPING:
1/2 stick butter
3 c!. crushed cornflakes
1/2 c!. brown sugar
1/2 c!. chopped pecans
Mix all ingredients well!. Cover butternut squash with topping and return to oven!. Continue baking another 10 to 15 minutes!.
******Butternut Squash Ravioli with Nutella Sauce
4 T!. butter
2 T!. flour
2 T!. Nutella
1 t!. cinnamon
1 t!. nutmeg
1 c!. whipping cream
Butternut squash ravioli
Melt butter in large sauce pan, once melted blend in flour until dissolved!.Stir in nutella, spices, and whipping cream!.Blend until well combined and smooth!.Pour over butternut squash ravioli
*****Butternut Squash with Thyme and Parmesan
1/2 cup chicken broth
2 boxes, 10 ounces each, frozen cooked butternut squash puree
2 tablespoons chopped fresh thyme leaves
Salt and pepper
1/2 cup Parmesan
In a medium pot, bring chicken stock to a simmer over medium heat!. Add frozen cooked squash and cook together until squash is warmed through and loose!. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve!.
****** Butternut Squash Wantons With Sesame Dipping Sauce
1 package frozen butternut squash puree, thawed and drained of excess liquid (not sure of the size but it is a small square package like frozen spinach)
1/2 cup plus 2 tablespoons soy sauce
3 tablespoons packed brown sugar
1/4 teaspoon salt
2 scallions, minced
1 teaspoon ground ginger
1/4 teaspoon sesame seeds
1 Tbsp honey
40 wonton wrappers -- thawed if frozen
oil for frying (I used canola oil)
Put squash, scallions, 2 tablespoons soy sauce, brown sugar, salt and ginger in a bowl and mix well!. Stir together sesame seeds, 1/4 cup water, honey and remaining 1/2 cup soy sauce in a bowl; set sauce aside!.Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water!. Bring up corners to make a triangle; press to seal (or follow instructions for folding on wanton package)!. Place on a baking sheet; freeze until firm, 10 to 15 minutes!.
Heat about 2 inches of oil in a large nonstick skillet over medium heat until hot but not smoking!. Add 10 wontons, and cook until golden brown, turn over then fry until golden on other side as well!. Transfer to a serving dish; cover with foil to keep warm!. Repeat with remaining oil and wontons!. Serve with dipping sauce!.
******Butternut Squash Pull-Apart Rolls
1 1/2 cups warm milk (100-105 degrees)Dsc03129
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
1 tablespoon salt
1 large egg, lightly beaten
1 cup pureed butternut squash
7 tablespoons butter, divided
4-5 cups flour
1/2 teaspoon ground cinnamon
4 teaspoons poppy or sesame seeds
In the bowl of an electric mixer fitted with the paddle attachment, combine the milk, yeast, sugar, and salt!. Let the mixture stand for 5 minutes, until foamy, and then add the egg; beat well to combine!.
Add the squash to the mixture and beat to combine!. Cut 5 tablespoons of the butter into small pieces and aWww@FoodAQ@Com