Butternut Squash Ravioli In Cider Broth
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Brown Sugar1 tsp
Ground Cinnamon1 cup
Pure Maple Syrup3 tbsps
Butter1 cup
Water1 cup
Ricotta Cheese1 cup
Grated Parmesan Cheese3 tbsps
Parsley (chopped fresh)1 tsp
Thyme (chopped fresh)1.5 cups
Chicken Stock1 cup
Apple CiderDirections:
1
Preheat oven to 350°F
2
Place squash, cut side up, in baking pan
3
Sprinkle with brown sugar and cinnamon; season with salt and pepper
4
Drizzle with syrup; dot with 1 tablespoon butter
5
Pour 1/2 cup water into bottom of pan
6
Bake until squash is tender, about 1 hour
7
Cool completely
8
Scoop out squash into bowl
9
Mash
10
Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use)
11
Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme
12
Season with salt and pepper
13
Place wrappers on work surface
14
Place 1 level tablespoon filling in center of each
15
Brush edges with water; fold each in half, pressing edges to seal
16
(Ravioli can be made 4 hours ahead
17
Arrange in single layer on foil-lined baking sheets dusted with flour
18
Cover and refrigerate
19
) Melt 2 tablespoons butter in large pan over medium heat
20
Add shallots; sauté 1 minute
21
Add stock and cider; simmer 8 minutes
22
Add 1 tablespoon parsley
23
Season with salt and pepper
24
Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute
25
Using slotted spoon, divide ravioli among shallow soup bowls
26
Bring cider broth to simmer; ladle over ravioli
27
Top with shaved Parmesan
28
Preheat oven to 350°F
29
Place squash, cut side up, in baking pan
30
Sprinkle with brown sugar and cinnamon; season with salt and pepper
31
Drizzle with syrup; dot with 1 tablespoon butter
32
Pour 1/2 cup water into bottom of pan
33
Bake until squash is tender, about 1 hour
34
Cool completely
35
Scoop out squash into bowl
36
Mash
37
Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use)
38
Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme
39
Season with salt and pepper
40
Place wrappers on work surface
41
Place 1 level tablespoon filling in center of each
42
Brush edges with water; fold each in half, pressing edges to seal
43
(Ravioli can be made 4 hours ahead
44
Arrange in single layer on foil-lined baking sheets dusted with flour
45
Cover and refrigerate
46
) Melt 2 tablespoons butter in large pan over medium heat
47
Add shallots; sauté 1 minute
48
Add stock and cider; simmer 8 minutes
49
Add 1 tablespoon parsley
50
Season with salt and pepper
51
Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute
52
Using slotted spoon, divide ravioli among shallow soup bowls
53
Bring cider broth to simmer; ladle over ravioli
54
Top with shaved Parmesan