Andy came over for dinner a few days ago, and we made some pretty awesome ravioli. We took a trip back to Autumn and used butternut squash and sweet potato as the filling.
Before he got here, I peeled, chopped, and roasted the vegetables.
I was surprised at how much a smaller squash and a sweet potato produced!
So pretty…I was really hoping for leftover roasted veggies that I could take to work.
While the veggies were roasting, I got to work on the sauce. Margarine (I know…horrible) and flour heated until it was a thin paste. I really have no idea if this is the right way to do this, but it works for me! I finally got to use my new pan from Andy, and I LOVE it! It’s so weird not having flakes of non-stick coating come off in my food :)
A splash of half and half plus about two cups of milk later…white sauce! I added the cream and milk very slowly, and I kept adding while we were making the raviolis. To the sauce I also added: salt, lots of pepper, red pepper flakes, garlic powder, and fresh sage. I kept it relatively simple, because I didn’t want it to overpower the ravioli.
The filling was pretty simple as well. I blended the veggies (which cooked down and weren’t too much at all) with salt, pepper, goat cheese, fresh sage, a touch of olive oil, and a few splashes of milk. This was fantastic! The fresh sage really made a difference, and I’m so glad I got it.
We used Nasoya wonton wrappers as the “pasta,” which was an excellent choice.
Andy demonstrates how to fill the ravioli: glob of filling on wrapper, wet the edges,
…fold in a triangle, and fold in half!
We must have made about 35 of these.
I steamed them for about eight minutes, or until the wrapper started to become translucent. They were super delicious straight out of the steamer, but they were even more amazing as they sat for a while…and don’t even get me started on the leftovers!
I didn’t plan for a side, so we just heated up some frozen broccoli quickly. It was a lot fresher tasting than I thought it would be! I lightly coated the ravioli with the sauce…enough for that added creaminess, but not so it overpowered the ravioli.
These were SO GOOD! The sweet potato really made the ravioli filling super creamy. The sage brought everything together, too. I’m in love. I was worried about overcooking the wrappers, but next time I’m not going to worry as much. My leftovers (enough for two nights at work!!), which sat for a day or so and then got reheated in the microwave were still not mushy or anything.
Try these! I think they’d be excellent with any kind of filling!