Butternut Squash Ravioli in Cider Broth

Butternut Squash Ravioli in Cider Broth
Photo by Wyatt Counts

Ingredients

  • 32 gyoza (potsticker) wrappers*
  • *Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 ½-inch rounds.
  • ½ teaspoon chopped fresh thyme
  • Shaved Parmesan cheese
  • 2 tablespoons brown sugar
  • 1 ½ cups chicken stock or canned broth
  • ½ cup water
  • + 9 more ingredients
    • 1/3 cup chopped shallots
    • ½ cup apple cider
    • 1/8 teaspoon ground cinnamon
    • ¼ cup pure maple syrup
    • 1 ½ pounds butternut squash
    • 1 cup ricotta cheese
    • 3 tablespoons butter
    • ¼ cup grated Parmesan cheese
    • 3 tablespoons chopped fresh parsley

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. Scoop out squa...

View full recipe at Epicurious

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network