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Butternut squash ravioli with sage sauce

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 20 minutes
 
Ingredients (serves 4):

    2 cups (455 g) frozen butternut squash, thawed
    1½ sticks (170 g) Earth Balance, divided
    ½ cup (120 g) panko breadcrumbs
    ½ cup (40 g) vegan Parmesan cheese, grated
    Salt and pepper, to taste
    1 recipeWontonWrappers (see recipe on page 136)
    1 bunch fresh sage, stems removed

Method:

1. Place the squash and½stick (55 g) of the earth balance in a blender or food processor and process until smooth.
2. Transfer to amediumbowl and stir in the breadcrumbs,vegan cheese, and salt and pepper to taste.
3. Place tablespoon of the squash mixture into the center of each wonton wrapper.
4. Brush the edges of the wrapper with
water and fold one corner over to create a triangle.
5. Press on edges to seal tightly. Bring a large pot of water to a boil over high heat.
6. Add the ravioli and cook 5 to 6minutes.
7. Remove with a slotted spoon.
8. Meanwhile, melt the remaining earth Balance in a large skillet over medium heat. add the sage and cook 3 minutes.
9. Remove fromthe heat and toss with the ravioli
before serving.

User comments

 
another free recipe every day






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