Saturday, May 22, 2010

Butternut Squash Ravioli with Mushroom Walnut Sauce

I am a self proclaimed butternut squash freak. I love the stuff! On more than one occasion I have eaten mashed butternut squash with just salt and pepper as a meal.
Recently, I came across a few recipes for butternut squash ravioli and they sounded great but I have to admit I was a little bit intimidated about making pasta. Then, I read about how you can "cheat" and use wonton skins instead of pasta. Hmmm.... I can do that!

One thing to note- I did have some difficulty finding vegan wonton skins but ultimately found them at a grocer in Chinatown. The ones I saw in the grocery stores had egg listed as an ingredient.
This recipe is an adaptation from many that I have read and, I must say they were divine!

Butternut Squash Ravioli with Mushroom Walnut Sauce

Ravioli
1 butternut squash halved and seeded or 1 pkg fresh cubed butternut squash
sea salt and ground black pepper to taste
1/2 tsp ground allspice
1/2 tsp ground nutmeg
2 tsp ground cinnamon
2 tbsp nutritional yeast
1 tbsp olive oil
50 wonton skins
small dish of water and brush

Sauce
1/4 cup Earth Balance Vegan Buttery Spread
6 oz shitake mushrooms
1/4 cup chopped walnuts
1/4 cup white wine or vegetable stock
1/4 cup fresh chopped parsley

Preheat oven to 350 degrees. Place the squash cut side up on a baking sheet. If using prepared cut squash place evenly on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake squash in oven until tender. You will be able to easily pierce it with a fork, about 45-60 minutes. Scoop or place the squash in a bowl and mash until smooth. Mix in the allspice, cinnamon, nutmeg and nutritional yeast. Season with salt and pepper to taste.

To assemble the ravioli place a wonton skin on a clean, flat surface. Brush edges with water. Place about one tablespoon of filling on the wonton skin. Cover with a second wonton and press to seal. Repeat with remaining mixture until complete.

Drop the ravioli into boiling water and cook 3 to 5 minutes until tender. Remove and drain. Keep warm until sauce is complete.

To make the sauce, place Vegan Buttery Spread into a saute pan over medium heat. Add mushrooms and wine or vegetable stock and saute until tender. Stir in walnuts and season with salt and pepper to taste.

To serve, place 5 ravioli on a plate, cover with sauce mixture and garnish with parsley.

8 comments:

  1. This recipe is amazing! Thank you!

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  2. Which do you think tastes better? The vegetable stock or wine?

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  3. Gauri Radha गौरी राधाAugust 5, 2011 at 8:21 PM

    This looks very appetizing.

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  4. Serious. This recipe kicks ass! I just made the sauce, but YESSS it was amazing. I did everything to scale except i added about a quarter cup of regular coconut milk, just to give it a little bit of a creamier texture. Thank You for this recipe!

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  5. I love this. I use half stock half wine and I add two chopped garlic cloves. Then I make an olive oil rue with rice flour to thicken it. So good.

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