Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Squash Ravioli with Parmesan-Sage Cream
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- #30924
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
2 comments
ingredients
1 1/2 pound pumpkin or other winter squash
1/2 teaspoon grated nutmeg
kosher salt and freshly ground black pepper, to taste
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups hot skim milk
1 tablespoon fresh sage, finely chopped
6 tablespoons grated Parmesan cheese plus additional cheese for passing
12 sheets fresh lasagna noodles, 5 by 7 inches each
cornmeal
directions
Cut pumpkin in half, remove seeds and place, cut side down, in a baking pan with 1/2 inch water. Bake in a pre-heated 350 degrees F oven about 40 minutes or until very tender. (Microwaving takes less than half the time.) Scoop out flesh and puree with nutmeg, salt and pepper. You should have about 1 1/4 cups.
Meanwhile, put butter in a heavy bottomed saucepan over medium heat. Add flour and stir a few minutes. Add milk slowly and bring to a bare simmer, whisking constantly. Cook until thickened and you can no longer taste any flour, about 10 minutes. Add sage, cheese and salt and pepper to taste.
Remove from heat and put plastic wrap on the surface to prevent skin from forming.
Spoon out pumpkin puree in 2 rows across and 3 rows down on one lasagna sheet using 1 teaspoon per ravioli. Brush another sheet with water. Gently put the second sheet on the first, wet side down. Run a ravioli cutter down the middle between the two rows and then across, sealing each ravioli with a 3/8-inch border of dough all around. Without a ravioli cutter, press down with the side of your hand along the rows between the fillings, removing any air pockets. Seal with your fingers and cut ravioli free with a knife Then crimp with the tines of a fork. Repeat with remaining pasta and filling. (To prevent sticking put ravioli, as you make them, on a baking sheet sprinkled with cornmeal.)
Bring a pot with 4 quarts of water and 1 teaspoon salt to a boil over high heat. While water heats, gently reheat cream sauce. Add ravioli to cooking water, stir and cook, covered, about 3 or 4 minutes. All ravioli should rise to the surface. Drain. Put half the cream sauce into the pasta pot over medium-low heat and add the ravioli. Add remaining sauce and gently stir, coating all the ravioli. Serve at once with more cheese passed at the table.
added by
lindatn
nutrition data
370 calories, 9 grams fat, 60 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
I made the sauce and loved it, but cheated with frozen butternut squash ravioli. Added a salad of pre washed organic greens and frozen fish from Trader Joe's. This was a meal that I came home from work, threw together, only had to chop the sage, and it tasted gourmet. Much cheaper than going out, though. When I have more time, I will make my own ravioli.
Both my kids are vegetarians so Thanksgiving poses some challenges. We always plan the menu together and this year it was pumkin/squash ravioli. We used the butternut squash and bought fresh lasagna noodles from an Italian market. The hardest part was sealing the ravioli but we did it and then used the back of a knife to make the dimples on the ends. The sauce was amazing. This was an unqualified success!
February 19, 2008
Made this with butternut squash and used Smart Balance instead of butter. It was fabulous. My company scraped the platter clean. You can also make your own pasta sheets or used wonton wrappers and they'll work just as well.