Fall Squash Agnolotti (Ravioli's)
April 07, 2019
"This makes for a great dish; folded-over ravioli incorporating butternut squash, Brussels sprouts, and sage. Either serve as an appetizer, which serves 6 or as a main meal, which serves 4. Because this dish uses either store bought wonton wrappers or ravioli skins, makes it easy to prepare."
- Serving Size: 1 (423.6 g)
- Calories 418
- Total Fat - 12 g
- Saturated Fat - 3.2 g
- Cholesterol - 232.3 mg
- Sodium - 529.4 mg
- Total Carbohydrate - 62.5 g
- Dietary Fiber - 12.3 g
- Sugars - 8.6 g
- Protein - 20.1 g
- Calcium - 388.6 mg
- Iron - 6.2 mg
- Vitamin C - 90.1 mg
- Thiamin - 0.5 mg
Preheat oven to 350-degrees Fahrenheit.
Have the squash, scoop out the seeds, and set 1/4 cup of them aside.
Put 1/2 tablespoon butter in the seed cavity of each squash half and set the two halves on a cookie sheet or in a roasting pan. Season with salt and pepper and roast, cut side up, without browning, until soft to a knife-tip, approximately 35 minutes.
Meanwhile, in a bowl, toss the Brussels sprouts with the olive oil and season with salt and pepper.
Spread out on a cookie sheet and roast until lightly browned, approximately 12 minutes. Remove from the oven and set aside.
Pat the squash seeds dry with a paper towel. Put the seeds in an oven proof skillet or baking dish and toast in the oven until fragrant, approximately 12 minutes. Toss with 1 teaspoon of the butter and season with salt and pepper. Set aside.
Remove the squash from the oven and let cool. Transfer the flesh to the bowl of a food processor fitted with a steel blade. Puree, then transfer to a bowl and stir in half of the Parmesan and the parsley, and season with salt and pepper. You should have about 3/4 cup.
Keeping a damp cloth over the package to keep the wonton skins moist, lay 6 wonton skins on a clean, dry cutting board or work surface. Put 1 1/2 teaspoons of squash puree in the center of each skin. Brush the edges of each square with the beaten egg and fold the skin over diagonally. Seal the agnolotti, leaving one corner open. Gently squeeze out any air, then seal the open corner, Repeat with the remaining wonton skins, filling, and beaten egg to make 24 agnolotti.
Bring a pot of salted water to a boil.
Melt 2 tablespoons of the butter in a wide, deep saute pan, letting it turn brown. Add the sage leaves and let them frizzle in the butter.
Meanwhile, boil the agnolotti in the salted water until they rise to the surface, approximately 2 minutes. Use a slotted spoon to transfer them to the pan with the butter and sage. Add the Brussels sprouts and stock, bring to a simmer, and season with salt and pepper. Stir in the Parmigiano and remaining tablespoon butter and remove from the heat.
To serve, divide the agnolotti among plates or bowls. Top each serving with a scattering of squash seeds and some more grated cheese.
Tips & Variations
No special items needed.