Years ago, I remember getting an amazing pumpkin ravioli dish in a restaurant, and always wanted to create a tea-infused version. We came up with this one that features butternut squash, but could easily be made with cubed pumpkin as well. ~ Marlys
Butternut Ravioli
Ingredients
- 1/2 cup Heavy cream (see #1 below)
- 2 tsp Winter Dreaming loose tea
- 2 Tbsp Butter
- 1 small Shallot diced
- 1 clove Garlic sliced
- 1 1/2 cup Butternut Squash (1" cubes)
- Salt to taste
- Thyme to taste
- 18-40 Wonton wrappers
- 1 Egg mixed with 1 Tbsp water
- 2 cups Winter Dreaming brewed tea (use 3 tsp. loose leaf tea)
- 2 cups Water
- Parmesan, Dubliner, or Smoked Gouda shaved or shredded
Instructions
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A day ahead, pour heavy cream into a jar. Add 2 tsp Winter Dreaming loose tea, cover and place in fridge overnight (at least 8 hours). The next day, strain loose tea out and set infused cream aside. Discard tea leaves.
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In a skillet, heat butter, shallots and garlic. Once butter melts, add squash and cook over medium heat. Stir occasionally until squash is soft.
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Put squash mixture into food processor or blender and pulse to puree.
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Pour squash puree back in skillet, add the infused cream, salt & thyme. Stir, heat to bubbling. Reduce heat to simmer and continue stirring until thickened. Remove from heat.
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Keep wonton wrappers covered with damp towel to prevent drying out. To fill the wontons:
Option one: Scoop about 1 teaspoon of thickened squash puree into center of one wonton wrapper. Brush egg/water mix around edges. Place another wrapper on top. Press down hard with a ravioli stamp and remove excess wrapper. Set ravioli aside.
Option two: Scoop about 1 teaspoon of filling off-center, towards a corner of one wonton. Brush edges with egg/water. Fold the far corner over puree to opposite corner, press both edges firmly to seal, making a triangle shape. Set aside. (This will use half the amount of wrappers and have no wasted edges.)
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Bring 2 cups brewed tea & 2 cups water to a boil. Carefully place 3 or 4 ravioli into the water, boil 1-2 minutes.
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Plate the ravioli, sprinkle with cheese, and serve immediately. (Can sprinkle with more thyme too.)
Recipe Notes
If you like a rich sauce, infuse the whole carton (1/2 pint) of heavy cream. Measure out 1/2 cup to use in the recipe. Add the remaining cream to a small sauce pan and reduce till thickened. Drizzle over cooked ravioli along with the shredded cheese.
