Home > Recipes > Butternut Ravioli with Bourbon Pecan Sauce

Butternut Ravioli with Bourbon Pecan Sauce Recipe

Each year our family receives 25 pounds of pecans from a friend. With that many nuts, it requires some imagination to create different recipes in order not to tire of their goodness. These tender butternut ravioli draped in a rich bourbon pecan sauce is one way I beat recipe fatigue. —Michele Claybrook-Lucas, Media, Pennsylvania

[X]

Rate Butternut Ravioli with Bourbon Pecan Sauce Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Butternut Ravioli with Bourbon Pecan Sauce Recipe

Prep: 30 min. Cook: 20 min.

Yield: 6 Servings

30 20 50

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
BOURBON PECAN SAUCE:
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
GARNISH:
Minced fresh parsley and additional chopped pecans

Directions

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.
In a small bowl, combine the ricotta, pecans, garlic powder, salt and pepper; add to squash mixture.
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.
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.
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. Yield: 6 servings.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts 5 ravioli with 3 tablespoons sauce (calculated without additional pecans) equals 415 calories, 22 g fat (8 g saturated fat), 48 mg cholesterol, 1,071 mg sodium, 41 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Butternut Ravioli with Bourbon Pecan Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p82