Saturday, November 13, 2010

Ravioli with Roasted Butternut Squash, Lentils and Browned Butter


These are heavenly.  Since I already made the ravioli dough in June (Ravioli de Pesce), I used wonton wrappers this time.  Homemade dough is special (and time-consuming and messy) and the Nasoya wrappers are excellent.  These were utterly delicious and SO EASY.  Especially with three pairs of hands!
The filling is made from one roasted butternut squash mixed with 1/2 cup cooked green lentils (from 1/4 cup dry), 1/2 cup gruyere, 2/3 cup matzo crumbs, a pinch of cinnamon and 1/2 teaspoon of salt.  Mounded on top of the wonton wrappers, folded into triangles and boiled in salted water for five minutes, these were finished with a drizzle of browned garlic butter.  The only trick with these is keeping them from sticking together - cooking liquid and melted butter helps for this.  The flavor is rich, hearty and perfect for this time of year.

3 comments:

Ruth Sora Chung said...

hello mrs.honey!;) how was your Thanksgiving? did you get to make all those napkin rings?

Alyse said...

Hey there.
Missing the posts.
Will you be back?

Deborah said...

Hi Alyse! Thanks for checking in! I'm afraid I've gotten a bit lazy... all those dumplings. I do intend to keep posting, though - you're helping me get back on track!