Butternut Squash Ravioli in Cider Broth

Butternut Squash Ravioli in Cider Broth
Photo by Wyatt Counts

Ingredients

  • ½ cup water
  • 3 tablespoons chopped fresh parsley
  • ¼ cup grated Parmesan cheese
  • 3 tablespoons butter
  • 1 cup ricotta cheese
  • 1 ½ pounds butternut squash
  • ¼ cup pure maple syrup
  • + 9 more ingredients
    • 1/8 teaspoon ground cinnamon
    • ½ cup apple cider
    • 1/3 cup chopped shallots
    • 1 ½ cups chicken stock or canned broth
    • 2 tablespoons brown sugar
    • Shaved Parmesan cheese
    • ½ teaspoon chopped fresh thyme
    • *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.
    • 32 gyoza (potsticker) wrappers*

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

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