Butternut Ravioli With Bourbon Pecan Sauce Recipe

Name: Butternut Ravioli With Bourbon Pecan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cubed peeled butternut squash; 1 can (14-1/2 ounces) vegetable broth; 1/8 teaspoon ground cloves; 1 cup ricotta cheese; 1/4 cup ground pecans, toasted; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 32 wonton wrappers; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup half-and-half cream; 2/3 cup 2% milk; 1/2 cup finely chopped pecans, toasted; 1 tablespoon bourbon; Minced fresh parsley and additional chopped pecans

Servings: persons

2 cups cubed peeled butternut squash
1 can (14-1/2 ounces) vegetable broth
1/8 teaspoon ground cloves
1 cup ricotta cheese
1/4 cup ground pecans, toasted
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
32 wonton wrappers
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup half-and-half cream
2/3 cup 2% milk
1/2 cup finely chopped pecans, toasted
1 tablespoon bourbon
Minced fresh parsley and additional chopped pecans

1
In a large saucepan, combine squash and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Drain. Mash squash with cloves. Transfer to a large bowl; cool to room temperature.
2
In a small bowl, combine the ricotta, pecans, garlic powder, salt and pepper; add to squash mixture.
3
Spoon 1 tablespoon squash mixture off center on a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold wonton over diagonally and seal edges of triangle with a fork. Repeat with remaining wrappers and filling. Refrigerate for 5-10 minutes.
4
In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 1-2 minutes or until they float. Remove with a slotted spoon; keep warm.
5
Meanwhile, in a small skillet, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pecans and bourbon; heat through. Serve with ravioli. Sprinkle with parsley and additional pecans.

1323

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups cubed peeled butternut squash, 1 can (14-1/2 ounces) vegetable broth, 1/8 teaspoon ground cloves, 1 cup ricotta cheese, and more.

Yes, Butternut Ravioli With Bourbon Pecan Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Ravioli With Bourbon Pecan Sauce

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