Butternut Squash Ravioli in Cider Broth

Ingredients

  • 32 (about) gyoza (potsticker) wrappers*
  • 1 ½ pounds butternut squash, halved lengthwise, seeded
  • 2 tablespoons brown sugar
  • 1/8 teaspoon ground cinnamon
  • ¼ cup pure maple syrup
  • 3 tablespoons butter
  • ½ cup water
  • + 8 more ingredients
    • 1 cup ricotta cheese
    • ¼ cup grated Parmesan cheese
    • 3 tablespoons chopped fresh parsley
    • ½ teaspoon chopped fresh thyme
    • 1/3 cup chopped shallots (about 2)
    • 1 ½ cups chicken stock or canned broth
    • ½ cup apple cider
    • Shaved Parmesan cheese

1. Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely. 2. Scoop o...

View full recipe at SpringPad

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