Butternut Ravioli

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

Butternut Ravioli

Course Main Course
Cuisine Italian
Keyword butternut squash, ravioli, rooibos, squash, Winter Dreaming, wonton wrappers
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18 ravioli
Author Alan & Marlys Arnold - Adventures with Tea

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

  1. 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.

  2. In a skillet, heat butter, shallots and garlic. Once butter melts, add squash and cook over medium heat. Stir occasionally until squash is soft.

  3. Put squash mixture into food processor or blender and pulse to puree.

  4. 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.

  5. 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.)

  6. Bring 2 cups brewed tea & 2 cups water to a boil. Carefully place 3 or 4 ravioli into the water, boil 1-2 minutes.

  7. 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.

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