Crispy Butternut Ravioli in Jalapeno Broth

By • October 24, 2010 29 Comments

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Author Notes: hello friends! i know i've been gone a while- i'm just entering my second trimester of pregnancy, and i've finally gotten my appetite back! this recipe is based on a lovely one by sara moulton for crispy pumpkin ravioli that she garnishes with brown butter, sage, and pine nuts. i love those flavors, but for this dish i wanted to include the spicy freshness of jalapeno along with ginger and lime. i sure hope you like it!arielleclementine

Serves 4

  • 1 butternut squash
  • 1 small red onion
  • 1 tablespoon olive oil
  • kosher salt and black pepper
  • 4 cups chicken stock (homemade if you've got it!)
  • 4 inch piece of fresh ginger
  • 2 jalapenos
  • 24 round wonton wrappers
  • 2 tablespoons olive oil
  • cilantro leaves and lime juice, to garnish
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds. Peel the red onion and cut into half-inch slices. Leave the slices intact (don't separate the rings) and place the onion discs on the baking sheet along with the butternut squash halves, cut side up. Drizzle the squash and onions with olive oil and season liberally with salt and pepper. Roast for 40-45 minutes, or until the squash is tender when pierced with a fork. Leave the oven on when you're done roasting!
  3. Meanwhile, put four cups of stock in a small pot over low heat. Peel your ginger and use a microplane to grate 2 tablespoons. Reserve. Throw the rest of the ginger into the pot with broth. Remove the stems and seeds (unless you like really spicy things!) from both jalapenos. Mince one of the jalapenos and reserve along with the grated ginger. Throw the other jalapeno into the broth pot. Let simmer while the squash finishes roasting.
  4. When the squash is done, remove the baking sheet from the oven, but don't discard your parchment. Scoop the squash flesh from the skin, place it in a medium bowl, and mash it with a fork. Dice the roasted red onion and add to the bowl with the squash, along with the minced jalapeno and grated ginger. Mix and adjust the seasonings, if needed.
  5. Working with 6 wonton wrappers at a time, lay them out on the baking sheet you used to roast the butternut squash and put a heaping teaspoon of filling in the middle. Brush the edges of the wrappers with water and fold the wrappers in half to seal in the filling, pressing firmly on the seal with your fingers. Brush the tops of the closed ravioli with olive oil, and repeat until all 24 ravioli have been assembled.
  6. Put the sheet of ravioli into the 400 degree oven and bake for 8 minutes. Use tongs to flip the ravioli over and bake 8 minutes more. They should be golden brown and bubbly at the edges.
  7. To assemble, ladle a cup of broth into 4 bowls. Put 6 ravioli in each bowl and garnish with cilantro and a lime wedge.

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