Butternut Squash, Cranberry & Chard Toasted Raviolis

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For a spur of the moment Christmas recipe, these toasted raviolis turned up being a dish of epic proportions.  Not only did this make 60, (YES, 60!) delectable little baked squares, but it was one of the easiest dishes to assemble.  Though time-consuming, the wonton wrappers made construction a cinch, and the food processor helped blend a sweet and savory filling.  Jim’s niece even helped make the sauce-if a 2-year-old can give this meal an effort, so can you!

1 package large wanton wrappers, each cut into 4 equal squares

1 large butternut squash, roasted

3 cups bread crumbs

1 1/2 cups coconut milk

1 cup chopped red chard

3/4 cup fresh chopped cranberries

2 tbsp olive oil

1 tsp cinnamon

1/2 tsp sea salt

1/4 tsp white pepper

Water for sealing

FOR THE SAUCE (may need more sauce, depending on the amount for each batch of raviolis)

4 cups coconut milk

1 cup chopped sage

1 cup chopped onion

1/3 cup cornstarch

3 tbsp olive oil

  • Preheat oven to 400 degrees
  • In a food processor, blend squash, 1/2 the cranberries, oil, cinnamon, salt and pepper until thick and creamy
  • Remove from food processor and stir in remaining cranberries and chard
  • Take one square of the wanton wrapper and brush water on the outer edges of the square
  • Drop a heaping tbsp of the squash mixture in the center of the wrapper and then top with another wrapper
  • Dip ravioli in coconut milk, then dredge thoroughly through the breadcrumbs
  • Repeat this process until the mixture is gone
  • On a greased baking sheet, layer the raviolis and cook at 400 degrees for 7 minutes on each side
  • Meanwhile, cook the sauce by heating the oil and onions in a large frying pan over medium heat
  • Cook for 6 minutes or until onions are translucent
  • Whisk cornstarch into coconut milk until fully blended
  • Add sage to onion mix and cook for another 2 minutes, stirring constantly
  • Add the 4 cups coconut milk in and bring to a boil
  • Reduce to low heat and simmer for about 10 minutes or until thickened
  • When the raviolis are done, pour sauce over them and serve
                 
                                   

 

 

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