NEW VIDEO: 5 Step Butternut Squash Ravioli

Let me begin by briefly telling you about the new project this video became a part of. Lehigh Valley Mirror is a new website run by the amazing (I mean it, they really are) Matt and Sarah of Post Sputnik.

(These are the same folks that filmed and edited our submission for the It Gets Better project. The heartwarming video for that can be seen HERE.)

LV Mirror is a website with weekly updates that focus on highlighting 100% local events, independent businesses, people making positive impacts on the community, a love of the arts, etc. But check it out: everything is brought to you in short web videos! Sort of like a blog you can watch.Ā 

The current week, which will be up until this Wednesday, features one of the best bookshops in the area, Blind Willow in Emmaus, PA, and a phone interview with none other than musician Dr. Dog (who is playing a show here in the near future).

I feel so lucky to be on the same roster this week as the FOOD feature! Here’s the video with the recipe to follow.

5 STEP BUTTERNUT SQUASH RAVIOLI

INGREDIENTS:

  • 1 butternut squash, small
  • 1/3 cup vegan parmesan cheese (make your own or buy something like this)
  • 1/3 cup panko crumbs (or plain bread crumbs if you don’t have panko)
  • 2 Tbsp vegan butter (Earth Balance brand is the best!)
  • 1 pack premade wonton wrappers or rice noodle wrappers (*** Note the ingredients, some contain eggs.)
  • small cup with clean water
  • more vegan butter for sauteeing
  • 1 bunch fresh sage
  • salt to taste
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Spray a baking ban with nonstick spray, and preheat oven to 350 degrees. Cut squash in half lengthwise, and put on the pan cut side down. Bake until soft (could be 30-45 minutes), and skin starts to brown a little. Take out of oven and allow to cool.
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Peel the skin off the squash, you can use your hands, and put the squash in a big mixing bowl. Mash with a potato masher. Add the vegan parmesan, panko crumbs and butter substitute and mix. Add salt to taste.<div class=’clear’>&nbsp;</div>
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Get your wonton wrappers ready! One at a time, lay a wrapper down on the work surface. Put a small spoonful of the squash mixture in the middle. Brush the edges of the wrapper lightly with water. Fold into a triangle, and press the sides well to close. Make as many as you’d like!
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*At this point, you can take the uncooked raviolis, dust them in flour, and freeze them until you are ready to use them. DO NOT pile them on each other and put them in the fridge. It will turn into a giant blob. A delicious blob, but a blob nonetheless. I learned this the hardway two Thanksgivings ago, woopsies.
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Drop raviolis into a pot of boiling water. They only need to boil about 4-5 minutes. Stand watch or they will get much too soft and fall apart!
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In a pan, heat more vegan butter and tear off pieces of fresh sage. (Tear the sage by hand, don’t use a knife, this prevents browning.) Place the raviolis in the pan, careful not to have them touch or they will stick together. You may have to do this in batches.
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Depending on how long you heat the ravilois, they will stay soft or get crispy. Cook them as long as you want! Garnish wish fresh sage to make it look pretty.
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THANK YOU Matt & Sarah, everything you touch turns to instant perfection! We love Lehigh Valley Mirror!Ā <div class=’clear’>&nbsp;</div>

4 thoughts on “NEW VIDEO: 5 Step Butternut Squash Ravioli

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