Wicked-good Wonton ravioli!
(Or… How I Learned to Stop Worrying, and Love Our Squash Soup)
We’ve been trying to figure out what to do with our extra (gallon!!!) of butternut squash soup (see our “Squarshes Are Tough” post, 15 FEB). Don’t get me wrong, this is a very good, Earthy, rich, healthy soup. But we have an extra gallon of it. I’ve had the conversation with myself about ‘it’s OK to have extras’, but raise your hand if you’ve let “extra” (i.e. leftover) soup sit in your fridge until its gone bad. Now, multiply that 3/4 of a cup by… whatever you multiply it by to get a gallon, and you’ve got the same conundrum: how do get rid of our extra soup?
To solve this problem, we did what people have done with leftovers since time immemorial. We improvised. I (J.) am Über- skeptical when it comes to both food improvisation and leftovers, so when N. suggested we use the soup as wonton filling, I scoffed… or guffawed… or made some noise.
We really have to give the instructive credit to three very famous chefs: Giada DeLaurentiis, Emeril Lagasse, and Jamie Oliver.
This is pretty much how I did it, and it really turned out well.
Jamie Oliver: for the Squash Soup (again, see the 15 FEB post)
9 tablespoons butter
3 tablespoons minced shallots (we used Onions and they were great, but I’d like to try shallots)
1 cup roasted butternut squash puree (squash soup:)
Freshly ground white pepper (we used the ground stuff that’s been in our cupboard forever)
3 tablespoons heavy cream (skimmed off of our fresh milk)
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick (substitute wontons here)
12 fresh sage leaves (didn’t have any, but I’m sure it would be great)
1 tablespoon finely chopped fresh parsley leaves (from our sweet little parsley plant that we bought this weekend)
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
Add about 1-1/2 teaspoons of the puree to the center of the wonton, moisten two adjoining edges of a wonton and seal.
Giada: Working in batches, cook the ravioli in a large sauté pan of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl. (next time, I would toss with olive oil, it will keep them from sticking together)
Back to Emeril:
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta.
Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.