Reviews Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 1
Back to Liquid Butternut Squash Ravioli with White Truffle All Reviews for Liquid Butternut Squash Ravioli with White Truffle - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 1046_recipe_butternutrav.jpg
Ingredients Ingredient Checklist 1 large butternut squash, peeled and cut into 2-inch cubes 1/4 pound freshly grated Parmesan cheese 1/4 cup (1/2 stick) unsalted butter, melted 8 sheets gelatin Coarse salt and freshly ground pepper 1 package wonton wrappers 1 white truffle, shaved, for garnish Fresh chives, snipped, for garnish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 1046_recipe_butternutrav.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
1046_recipe_butternutrav.jpg
1046_recipe_butternutrav.jpg
Ingredients
Ingredients
- 1 large butternut squash, peeled and cut into 2-inch cubes 1/4 pound freshly grated Parmesan cheese 1/4 cup (1/2 stick) unsalted butter, melted 8 sheets gelatin Coarse salt and freshly ground pepper 1 package wonton wrappers 1 white truffle, shaved, for garnish Fresh chives, snipped, for garnish
Directions
Feed squash through an electric juicer. Pour juice through a fine sieve into a small bowl; discard solids. You will need 2 cups juice.
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.
Reviews
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 1
Add Rating & Review
9 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 1
9 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 1
9 Ratings 5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 1
5 star values: 3 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 1
All Reviews for Liquid Butternut Squash Ravioli with White Truffle
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Liquid Butternut Squash Ravioli with White Truffle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
