Rating: 3.67 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
  • 9 Ratings

The juice of one butternut squash forms the perfect filling for raviolis when it's mixed with Parmesan cheese and butter. Serve the dish with a garnish of truffles and chives for an indescribable bite.  

Unknown origin, November 2005 (published), The Martha Stewart Show, Episode 1035

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Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Feed squash through an electric juicer. Pour juice through a fine sieve into a small bowl; discard solids. You will need 2 cups juice.

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  • Fill a medium bowl with 4 cups cold water; submerge gelatin sheets and let stand until softened, about 5 minutes.

  • In a medium saucepan, combine juice, Parmesan, and butter. Squeeze excess water from softened gelatin sheets; add to saucepan, whisking to incorporate. Season with salt and pepper.

  • Pour mixture into a 12 1/4-by-9-inch rimmed baking sheet; transfer to a refrigerator. Refrigerate until set, about 2 hours.

  • Just before serving, bring a large pot of water to a boil over high heat; add wonton wrappers for 10 seconds. Using a slotted spoon, remove wrappers, and lay each flat on work surface.

  • Remove baking sheet from refrigerator; cut gelatin into 1/2-inch cubes. Place a cube on top of a wrapper, folding like an envelope to enclose; repeat with remaining wrappers. Transfer ravioli to a large microwave-safe dish; place dish in microwave on high until gelatin melts, about 5 seconds.

  • For each serving, place a ravioli in each of four large soup spoons; top with truffles, and garnish with chives. Repeat with remaining ingredients. Serve immediately.

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Reviews

9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1