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.
Jump to Comments (29)

Tags: Easy

Comments (29) Questions (0)

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Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I LOVE the idea of oven-crisping these!

Henrykiss

about 3 years ago arielleclementine

thanks boulangere! sara moulton is a clever lady!

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about 4 years ago Loves Food Loves to Eat

Whoa! Congrats... nothing says "I'm havin' a baby" like an amazing bnut squash and jalepeno recipe!

Henrykiss

about 4 years ago arielleclementine

haha! that's awesome- thank you!

Lobster_001

about 4 years ago nannydeb

Congratulations! How wonderful for you! Oh, and the recipe looks great too!

Henrykiss

about 4 years ago arielleclementine

yahoo! thanks, nannydeb!

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about 4 years ago lastnightsdinner

Lovely and delicious sounding - and congrats again on the new addition to-be!

Henrykiss

about 4 years ago arielleclementine

thank you, sweet friend :)

Hilary_sp1

about 4 years ago Hilarybee

Beautiful photo, great recipe! It will definitely be on my grocery list next week. Congrats on your bun in the oven!

Henrykiss

about 4 years ago arielleclementine

hooray! thanks Hilarybee!

Birthday_2012

about 4 years ago luvcookbooks

Meg is a trusted home cook.

Congratulations on both of your projects! I luv butternut squash ravioli, but agree they are almost cloying as traditionally prepared. So happy to have this easy looking variation that doesn't require me to make pasta dough (I never have).

Henrykiss

about 4 years ago arielleclementine

thank you, luvcookbooks! the wonton wrappers really work well- especially in this crispy application! sara moulton is very clever :)

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh, my goodness, I am just seeing this--Congratulations! And so happy to have you back here with your wonderful creative recipe!

Henrykiss

about 4 years ago arielleclementine

thanks so much, drbabs! it's so good to be back :)

Christine-28_small(1)

about 4 years ago cheese1227

Congrats!! I wonder if the baby kicks in accordance to the spiciness of your recipes? This one sounds really interesting.

Henrykiss

about 4 years ago arielleclementine

hehe! no kicking just yet (i'm 13 weeks today), but i'll keep you posted! thank you :)

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about 4 years ago Jennifer Ann

Congratulations! And yum! these sound absolutely delicious. I completely agree with Helen regarding need for a little punch to balance the sweet butternut. How do you think the ravioli would work with fresh pasta dough?

Henrykiss

about 4 years ago arielleclementine

hooray! thank you! i think these would be awesome with fresh pasta dough, but in that case, i'd forgo the 'crispy' part and boil the ravioli in water and serve in the broth like a real ravioli soup :)

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about 4 years ago Helenthenanny

yetter pie, these were absolutely delicious! i'm so happy you put the acid of lime and the spicy jalapeno with the butternut squash (because usually i find this squash to be too sweet). i love the fresh, slow heat of the broth, but i also thought that these ravioli would be amazing just dipped in a jalapeno ponzu, or i'd even love the butternut squash filling with queso fresco in a quesadilla with some miticrema! the filling is really the star in this one, it reminds me of your polenta with goat cheese, caramelized onions, and honey recipe, in that now i find any possible excuse to put goat cheese, caramelized onions, and honey into things-- this butternut squash/jalapeno/ginger/onion combo does the same thing for me : )

well done sister of my life! (hey. is there a baby in there? ; )

Henrykiss

about 4 years ago arielleclementine

yes! there is! thanks for all the lovely ideas, sister-of-my-life!

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about 4 years ago gingerroot

Congratulations! How exciting for you and your family! This sounds delicious. I'm saving and hope to try it soon.

Henrykiss

about 4 years ago arielleclementine

hooray! thank you so much :)

Bike2

about 4 years ago Sagegreen

Congrats! What a wonderful omen for a happy, new, very exciting announcement. Can't wait to hear more soon!

Henrykiss

about 4 years ago arielleclementine

thanks so much!

Me

about 4 years ago TheWimpyVegetarian

CONGRATULATIONS!!! So happy for you and your family! And this recipe looks great! I love the idea of using the wonton wrappers. Saved it to cook it soon!!

Henrykiss

about 4 years ago arielleclementine

thank you!! i sure hope you like the recipe :)

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh my god! I don't know what is more exciting, this recipe, or your pregnancy!!! That is so nice to hear arielleclementine!!! Lots of love to you!!! Auntie Helen must be over the moon!! Sympathize with your lack of appetite - I remember the only things that wouldn't make me gag were saltines, tuna salad sandwiches and plain iced tea. Yum yum.

Henrykiss

about 4 years ago arielleclementine

haha! how i've missed you, mrslarkin! thanks for your kind words :)

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about 4 years ago Helenthenanny

my dear mrslarkin, i am definitely over the moon!! hooray!!