Winter Squash Ravioli
Ingredients
Ravioli
- 1½ lb. winter squash peeled, seeded, cut into 1-inch chunks
- 3 T extra virgin olive oil
- 1 T maple syrup
- ½ t salt or to taste
- 1 medium onion chopped
- ½ C chopped pecans
- 2 T minced fresh sage plus more for garnish
- Black pepper to taste
- 48 square won ton wrappers
Wild Mushroom Ragu
- ½ C dried porcini mushrooms
- 1¾ C boiling water
- 2 T extra virgin olive oil
- ½ C minced shallots
- 4 oz. fresh shiitake mushrooms stemmed and thinly sliced
- ¼ t crushed red pepper
- ½ C white wine
- 1 15- oz. can diced tomatoes drained
- 1 t dried thyme
- Salt to taste
- ¼ t black pepper
- 1 t fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
Ravioli
- Preheat oven to 400º.
- Put squash in bowl; toss with 2 T oil, maple syrup and salt. Spread on baking sheet. Roast, stirring twice, about 25 minutes. Transfer squash to bowl, and mash.
- Heat remaining 1 T oil in skillet over medium heat. Add onion; sauté 10 minutes. Add pecans and sage; cook, stirring 2 minutes. Add onion mixture to squash; mix well. Season with salt and pepper. Bring pot of water to a simmer.
- Working with 1 won ton wrapper at a time, spoon 1½ t squash mixture on center of wrapper; bring 2 opposite corners together, forming a triangle. Moisten edges with water; press to seal. Place on baking sheet; cover with damp towel. Repeat to fill all.
- Add half of ravioli to water. Cook 5 minutes; do not boil. Remove with slotted spoon to serving dishes; keep warm. Repeat with remaining ravioli.
Wild Mushroom Ragu
- Combine porcini with boiling water. Let stand 20 minutes. Drain through fine sieve, reserving liquid. Chop.
- Heat oil in saucepan over medium heat. Add shallots. shiitakes, porcini and crushed red pepper. Cook over medium-low heat, stirring 5 minutes, until mushrooms release their juices. Add wine and cook about 5 minute, or until almost dry.
- Add porcini liquid, tomatoes, thyme, salt and pepper. Cover; increase heat to a simmer. Reduce heat to low, and cook, partially covered for 15 minutes.
- Puree 1 cup sauce and return to pot. Stir in lemon juice and parsley. Taste for salt. Serve over ravioli, saving leftover sauce for another use.
- Top with Wild Mushroom Ragu. Garnish with sage.