A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Homemade Acorn Squash Ravioli

The other day I had a hankering for some squash raviolis, but the weather here has been so bad recently that I didn’t want to go out and pay for something that I imagine is a pretty simple dish to make at home.

So, I went across the street to the store, picked up a couple of small acorn squash and a package of won ton wrappers.

Yes! Won Ton Wrappers! They rock if you want to make all kinds of pasta dishes but don’t want to hassle with all the rolling, mixing, and waiting.

I halved the acorn squash, put a pat of butter in all four halves, and baked them for about an hour at 375 F.

I let them cool for 20 min or so, then scooped out the insides and put them in my food processor, along with a couple cloves of roasted garlic, about a tsp of nutmeg, another 2 TBSP of butter, a couple dashes of cinnamon, about 1/2 tsp salt, and 1/4 tsp white pepper.
Mix all that together and add whatever you think it’s missing. Mine tends to be light on salt, but that makes my doctor happy, though leaves a bit to be desired in the taste department.

To assemble the raviolis, I set out a dish of water and 2 stacks of won ton wrappers and the bowl of squash mix.
Then I put about 1 tsp of squash mix in the center of a ravioli/won ton wrapper, and kind of mush it around so that it’s in the shape of a square – sort of symmetrical.
I put a finger in the water and run it around the outside of the won ton wrapper.
Place the second won ton wrapper on top, and mush the two sides together – squeeze out as much air as you can, and try to avoid wrinkles. The wrinkles will tend to open up when boiling and you’ll be cooking your raviolis in squash water.

I boiled mine in about a quart or two of salted water, and in batches of about 3-4 at a time. I had a couple fall apart, and a couple cooked a bit longer than they should have and kind of fell apart while scooping them out of the water – but they were still delicious.

To keep them from sticking together once cooked, I put some more butter on them, though I think that olive oil would also work well.

For a sauce I used that melted butter and added some heavy cream to make an impromptu alfresco sauce.

So, it was pretty easy to make 20 or so acorn squash raviolis and boy were they great – tasted just like in the restaurant.

If you have access to won ton wrappers, I highly recommend that you give it a try yourself!

pixelstats trackingpixel
Print Friendly
Be Sociable, Share!
If you enjoyed this post, make sure you subscribe to my RSS feed!

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>