It definitely feels like fall and it tastes like it too in the Live at 9 kitchen!
Chef Jenn was here with a recipe for Butternut Squash Ravioli and this one has a yummy shortcut!
Butternut Squash Ravioli (serves 4-5)
1 pack wonton wrappers (find in produce section)
1small butternut squash
1/4 cup whole milk ricotta cheese
1 bunch Swiss chard
1/3 cup blue cheese crumbles
1/2 cup toasted walnut pieces
4 cloves garlic, minced.
3 T butter
5 T olive oil, separated
Salt, pepper and nutmeg
Preheat oven to 350 degrees. Slice squash in half. Scoop out seeds. Brush with oil. Bake covered for about one hour (or until very soft). When squash is cool enough to handle scoop out interior and stir until it is completely smooth. Combine with ricotta and season with nutmeg and S&P.
Scoop a very small amount of squash mixture onto the center of each wonton. Brush edges of wonton with a small amount of water. Fold one side over to make a triangle. Press edges firmly to seal. Use a fork to crimp edges after pressing to ensure seal.
*Make sure to keep all wonton pieces covered with a towel so that they do not dry out.
Meanwhile remove ribs from Swiss chard. Chop into small pieces. Then take leaves and chop into two inch pieces.
Heat olive oil and sauté garlic until soft. Add all butter and chard ribs to pan. Cook on slow heat until fork tender. Add chard leaves to pan and continue cooking until leaves are wilted. Season generously with salt and pepper. Set aside.
Bring a large pot of salted water to a rolling boil. Cook ravioli in batches. This should take about 3 minutes per batch. Remove and place on serving dish. Pour chard mixture over ravioli. Top with walnuts and blue cheese.