This meal was amazing. It can easily be modified for vegetarians by skipping the sausage ragu.
- 1 large butternut squash
- 1 package wonton wrappers
- 1 lb ground pork
- 2 Knorr Homestyle Reduced Sodium Chicken Stock (the little concentrated tubs)
- 1 1/2 stick of butter (I like to use the sea salt and olive oil butter by land o lakes)
- 2 cups fresh grated parmesan
- 5 heaping tablespoons of minced garlic
- 1/2 teaspoon of nutmeg
- 1 cup fine minced red onion (I used a food processor to get it extra fine)
- fresh rosemary, chopped fine AND whole sprigs (1 tablespoon chopped, 3 sprigs whole, and some extra for garnish if you would like
- sea salt and cracked pepper (to taste)
Preheat your oven to 350. Poke your squash with a knife in several places and place in microwave for 2-4 minutes to soften it up. Once you can cut through it, slice it in half.
Scoop out those seeds at the top. Spray with some type of cooking oil and salt and pepper it. Bake for 45 minutes or until soft.
Allow to cool. Scoop out the ‘meat’. Place in food processor with 1\2 stick of the butter, softened and two of the tablespoons of minced garlic. Transfer to a bowl. Then stir in 1 cup of shredded Parmesan, the nutmeg and stir. Then salt and pepper your mixture until it reaches the desired seasoning. (Taste away, it’s fun) Then add your chopped rosemary.
The next step is pretty time consuming, I am not going to lie but it’s a labor of love because it’s oh so yummy.
On a flat work surface place one wonton wrapper. Wet the edges.
Spoon one tablespoon into the center.
Now you can either place another wonton on top of that and seal the edges or you can fold it over. If you use another wrapper, remember to wet the edges of it also. Seal your ravioli with a fork.
After each one is filled you need to wipe your surface down to keep it dry. Place them on a cookie sheet that can fit in your refrigerator. Keep them in there for an hour or two covered with wrap so they don’t dry out. When you are ready to eat you make your sauces.
Sausage Prep
In skillet saute your pork, onion and remaining minced garlic. Once it’s cooked all the way through add one of your Knorr tubs. Stir well, until it’s melted. Cover and reduce to low heat.
Now you want to do your brown butter sauce. This is easy AND tricky. It just requires your undivided attention to get it right. Place your rosemary sprigs in the pan along with one stick of butter on medium heat. Cook for about 5-6 minutes until the butter starts to brown. You know it’s ready when you can smell the nuttiness of the butter, it’s a bit foamy, and the liquid has changed color. You want to leave the rosemary whole, so it infuses the butter. Discard the sprigs before you serve.
In a large pot heat your other Knorr tub with water and bring to a boil. You will place your ravioli into the boiling water for 2-3 minutes maximum. They cook quickly and your filling will come out if you overcook them. Pull them out with a slotted spoon and either place on the plate or onto a cookie sheet until you’ve cooked them all. I did mine in small batches so the pot wasn’t overcrowded. (4 at a time)
Pour some of your brown butter sauce over them, top with your ragu, and use the remaining grated Parmesan over top your ragu. Add rosemary sprigs for a pop of green.
