Thursday, November 20, 2008

BakeSpace Challenge #9 - Squash Recipes

Mission - Squash Recipe - Preferably one ending up on your Thanksgiving table; but not necessarily

Solution - Although it may be considered overdone at this point - Butter Nut Ravioli, with a twist... Apple Cider Gorgonzola
sauce - Sprinkled with browned butter walnuts.

I would like to say that this serves 6; being 6 raviolis per person, but honestly, 6 didn't fill me up, even with sauted asparagus on the side, but when I tried to eat 4 more, I discovered that 10 was too much. I am thinking that about 8 would make a nice main course; 6 makes a healthy first course, with 4 being perfect for appetizers. The only thing I may do different in the future is to use actual semolina pasta and after cooking, I would like to brown them in either butter or olive oil to add a little crispness to them.

1 1/2 cups Roasted Butternut Squash (Cook at 400 degrees for 45 minutes - Until soft)
4 oz Mascarpone (Although Ricotta will work)
3 TB Parmigiano-Reggiano
2 1/2 TB Panko (ground fine)
1/2 tsp Sage (You knew it had to be in there somewhere)
1/4 tsp Ceylon Cinnamon (or 1/8 tsp Saigon - Keep it light)
1/8 tsp Mace
1/8 tsp Chipotle powder (Just a little heat - Cayenne would work, but it's missing the smokiness)
1/4 tsp plus a pinch Salt
1/4 tsp finely ground black pepper

36 Won ton Wrappers

Walnut Garnish:
1/4 cup walnuts roughly chopped
1 1/2 TB Butter

Blue Apple Sauce:
3 TB Butter
1 TB Shallot; finely minced
3 TB Flour
1/2 tsp Dried Tarragon; Crushed
1 Cup Chicken Stock
1/4 cup Martinelli's Sparkling Apple Juice (You can use apple cider if you like)
1/4 cup Heavy Cream
3 oz Gorgonzola; crumbled

Simply mix all the "filling" ingredients together with a fork until homogeneous .

I like to do this as quick as possible, so I lay out as many wonton wrappers as possible on my work surface.
Use a small 2 tsp scoop, and drop scoops onto the center of each wrapper.

Working fast, use a pastry brush to apply water to 2 of the sides.
Fold over and, starting with the point, begin pressing the edges together and trying to remove as much air as possible so they do not explode while cooking.

Lay finished raviolis on a baking sheet that has been dusted with cornstarch, to keep them from sticking together.....
Cover baking sheet with plastic wrap and refrigerate until water is ready.

Walnut Garnish:
While water is coming to a boil, heat butter in a small skillet just until foam subsides, add walnuts and stir to coat, cook until butter begins to brown slightly and walnuts are fragrant.
Drain on a paper towel.
Blue Apple Sauce:
In a small saucepan melt butter with shallots, sweating for about 2 minutes.
Add Flour and cook roux with shallots until light brown.

Add Chicken Stock and Apple juice.
Whisk until smooth and cook until thick and bubbly.
Add Heavy cream and blue cheese, stirring until melted.
Remove from heat and cover to keep warm, or leave over ultra-low heat so it doesn't scorch.

Cook and Plate:
Cook raviolis in salted, gently boiling water until they float.
Move 6-8 raviolis from water to each plate with a skimmer,
Drizzle with blue apple sauce and sprinkle with browned butter walnuts.

Deliciously sweet, slightly tangy, delightfully blue cheesy, mysteriously smoky, and subtle with warm spice. If my stomach was larger, I would have sat and ate all 36 raviolis myself... alas, I shall have to wait until tomorrow and Saturday to finish them off.



Michele said...

Would you PLEASE come to NJ!!! Those look soo good!!

Bob said...

Those look awesome. I bet the browned butter walnuts push them right over the top.

Spryte said...

O M G!!!!!!!!!!!!!!!!