Friday, January 3, 2014

Dinner for One: Butternut Squash Ravioli with White Wine Mushroom Sauce

It was fall and I had lots of winter squash, of course I was going to make a ravioli. This time I tried roasted butternut squash. This is the first time I've used butternut squash and I was so pleased with the results that I have compulsively bought two more. The texture is much more creamy and mild than some of the other squash varieties I have tried.

The ingredients for the White Wine Mushroom Sauce.

Ravioli waiting for a warm bath. Wonton wrappers are the key.

My shallot-mushroom sauce was a winning combination with the butternut squash ravioli. The earthy mushrooms combined with a bit of bright white wine (sauvignon blanc is my preferred white wine to cook with) complemented the squash's nutty flavor. Garnish with bright, grassy parsley. My recipe made just the right amount for me but could easily be doubled.

Here is a link to my recipe for ravioli, which shares a few tips and tricks I learned along the way.  

For my ravioli filling, I pureed 1 cup of roasted squash with salt, pepper, and enough cream to make it smooth. I think Lisa Leake's recipe for butternut squash ravioli filling from 100 Days of Real food sounds delicious! She seasons her filling with a bit of maple syrup, orange zest, nutmeg, cinnamon, and bit of cheese.

Another version of the sauce with a splash of half-and-half.
My mushroom sauce was so good that I made it again immediately. This time I added a splash of half-and-half. Enjoy!

White Wine Mushroom Sauce

by Ace Nation
Ingredients (serves 1-2)
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely diced
  • 3 cloves garlic, minced
  • 1/2-3/4 cup sliced mushrooms, such as button or cremini
  • 1/2 cup white wine, such as sauvignon blanc
  • Kosher salt, to taste
  • Freshly ground black pepper
  • Fresh chopped parsley, to garnish
In a skillet, heat butter and olive oil over medium-low to medium heat until butter is melted.
Add shallot, stirring occasionally, cook until translucent, about 5 minutes.
Add garlic and mushrooms, stirring occasionally, cook until vegetables are tender, about 5 minutes.
Add wine. Simmer for 5-7 minutes. Season to taste with salt and pepper.
Serve over ravioli, or pasta, or sauteed chicken. Garnish with fresh parsley.
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