Butternut Ravioli with Bourbon Pecan Sauce Recipe

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Butternut Ravioli with Bourbon Pecan Sauce Recipe

Read Reviews
4 1 1
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet 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): 415 calories, 22g fat (8g saturated fat), 48mg cholesterol, 1071mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 13g protein.

  • 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
  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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet 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

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PrplMonky5 User ID: 6612040 259319
Reviewed Jan. 6, 2017

"This review is only for the sauce. I used butternut squash spaghetti instead of the ravioli listed above. I did it all as written, but using whole milk instead of the 2% because it's what I had already. After finishing the sauce I felt the bourbon was overpowering (could be personal preference). I felt a slightly sweeter sauce would go better with the butternut squash, so I wound up adding in a bunch of maple syrup (maybe about 1/4C). Just enough to give the sauce a very slight sweet flavor, not at all to overpower it. WOW. With that addition, this sauce was amazing! The maple syrup brought out the flavors of the toasted pecans and bourbon so well, and it was a perfect complement to the butternut squash. I'll be using this sauce recipe again for future meals."

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