EASY BUTTERNUT SQUASH RAVIOLI | ALLRECIPES
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.
Provided by Chef John
Categories Appetizers and Snacks
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
- Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
- Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
- Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.
Nutrition Facts : Calories 377.7 calories, CarbohydrateContent 47.4 g, CholesterolContent 79 mg, FatContent 15.9 g, FiberContent 2.4 g, ProteinContent 11.5 g, SaturatedFatContent 8.5 g, SodiumContent 741.7 mg, SugarContent 0.7 g
ROAST LAMB STUDDED WITH ROSEMARY & GARLIC RECIPE | BBC ...
If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
Provided by Paul Merrett
Categories Main course
Total Time 1 hours 55 minutes
Prep Time 10 minutes
Cook Time 1 hours 45 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
- If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
- Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.
Nutrition Facts : Calories 580 calories, FatContent 32 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 65 grams protein, SodiumContent 0.85 milligram of sodium
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