HEY!!! Sorry I’ve been MIA lately! I’ve reached the point in my pregnancy where I’m starting to learn the limits of my body and I’ve had to take a huge step back from living my normal active life. I’ve slowed it down to a snail’s pace and had to spend more time resting which as a result means a lot less time laboring over the stove in the kitchen, and as you can guess, not a lot of recipes to share with you (sorry!!). I hope you’ll forgive me during this hiatus but I need to do everything I can to keep these little guys baking in there as long as possible I’ll still be stopping in here and there to say hi and share anything I have but it just may not be as frequent as usual.
Anywho, despite my lack of recipe creation lately, I do have one killer recipe to share with you. I make these ravioli every fall without fail. The second I see those first few butternut squash showing up at the market, I start dreaming of making these. It takes a little assembly time but they are pretty foolproof.
Want to know the secret trick? Instead of trying to make my own pasta dough, which I WILL try some day, I use these wonton wrappers you can buy in the store. Just fill them up, fold them over and then boil them for a few minutes and you’ve got yourself a pretty killer ravioli. You can play around with the fillings if you want to get creative but I usually stick to this butternut squash because it’s just so good. The wontons create a really nice delicate ravioli, they aren’t quite as heavy as your normal pasta ravioli.
Make sure you don’t overfill them or else it will all start gushing out the side and it will turn into a mess that you’ll want to throw on the floor. Full disclosure: after I took this photo I realized I had overfilled them so I had to take a little off each one. See that one ravioli that’s one row down, three from the left? That’s about how full they should be.
Simply brush 2 edges of the wonton wrapper with some egg, fold over and pinch the sides together. After they are all assembled you just drop them into boiling water for a few minutes and they’re ready to be demolished (by your mouth).
I’ve played around with different sauces for these and I usually just end up making a little browned butter with sage and topping with parmesan cheese. This time I sautéed up some sweet italian sausage and then made a sauce using that and the remaining squash mixture from the ravioli. It was super quick and added great flavor & texture.
You’ll want to plan on eating these pretty soon after you make them, if they sit too long they start to stick to each other. I ate the leftover as one giant mass. It was still just as delicious but the presentation isn’t quite as nice.
Hope you are all having an amazing fall!
WHAT MAKES ME HAPPY:
Fuzzy winter baby clothing.
One of the most exciting things about planning for the arrival of babies is all the cute little clothing. Especially these fuzzy winter outfits, AHHH, I can’t even handle the cuteness. I just imagine them all bundled up on a cold winter day with their cute little faces poking out of this baby snowsuit. Why don’t they make these for adults? I’d totally rock one of these!