Tuesday, December 20, 2011

Butternut Agnolotti with Walnut Cream Sauce, Crispy Brussel Leaves

Since I don't have a pasta attachment for my kitchenaid and I rarely have the patience to roll out dough that thin by hand, I like to use wonton wrappers for my pasta dough when making ravioli. They work great and take mere minutes to cook up. These agnolotti are a type of ravioli made by hand and shaped differently than the traditional rectangle. Why not switch things up alittle?

Roasted butternut squash stuffed inside thin sheets of pasta quickly boiled and served warm with a creamy sauce of walnuts, fresh oregano and garnished with crispy brussel sprout leaves.

Butternut Squash Agnolotti
serves 2-3
1 butternut squash, halved, pricked with a fork
1/2 white onion, medium dice
3 garlic cloves, smashed
3 tbl extra virgin olive oil, divided
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
round wonton wrappers
10 brussel sprouts, ends trimmed, leaves seperated
1/4 cup panko breadcrumbs, toasted

Preheat the oven to 425. Set the squash, flesh side up and the onion and garlic on a baking sheet. Drizzle with 2 tbl oil, red pepper flakes, salt and pepper. Roast for 45 minutes or until the squash is fork tender.
Peel off the skin and transfer the squash and onion mixture to a food processor. Pulse until mostly smooth. Taste and season with more salt and pepper if necessary.
Bring a large pot of salted water to a boil.
Lay out 15 wonton wrappers. Place a small dollop of squash mixture in each one. Lightly brush the edges of the wrapper with water and fold over into a half moon. Bring the two corners together and press to seal.
Once all of the agnolotti are formed, drop in boiling water for 3 minutes.
In a small saute pan, heat 1 tbl of olive oil and saute the brussel sprout leaves until golden brown on the edges, 3-4 minutes.
Serve agnolotti with crispy brussel leaves, toasted breadcrumbs and creamy walnut sauce.

Walnut Cream Sauce
1 tbl extra virgin olive oil
1/4 cup small diced white onion
1 heaping cup raw walnut pieces
2 tsp fresh oregano leaves
salt and pepper
2 1/2 cup vegetable broth, divided
2 tbl ap flour
2 tbl earth balance vegan butter
2 tbl vegan sour cream

Sweat the onions in oil over medium heat until soft and translucent, 4 minutes. Add the walnuts, oregano and season with salt and pepper. Cook until the walnuts have toasted, 4 minutes. Add 1 1/4 cups of vegetable broth and simmer for 7 minutes until the nuts have softened somewhat.
Transfer to a food processor and add the flour and butter. Blend on high speed for 3-4 minutes until the sauce is very smooth.
If there are still chunks from nuts, strain the sauce through a fine mess strainer.
Transfer the sauce back to a pot and add the remaining 1 1/4 cup broth and sour cream. Simmer over medium-low heat for a3-4 minutes until the sauce has thickened and come together. Taste and season.

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