Show Subscription Form




Butternut Ravioli with Bourbon Pecan Sauce Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. In a small bowl, combine the ricotta, pecans, garlic powder, salt and pepper; add to squash mixture.
  3. 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.
  4. 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.
  5. 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.
Originally published as Butternut Ravioli with Bourbon Pecan Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p82

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Butternut Ravioli with Bourbon Pecan Sauce

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT