Butternut Squash Ravioli With a Yellow Curry Sauce

I've been wanting to make a butternut squash ravioli for a while now, but I really can't stand the brown butter sage sauce that everyone pairs it with.  Maybe because the last time I made that sauce, I didn't brown the butter enough so it just tasted like nasty butter soaked ravioli.  Anyway, this time, I wanted to make a yellow curry sauce because curry goes with pumpkin so well and butternut squashes are similar to pumpkins. 

Anyway, this turned out really really good, however I do have some crucial changes that need to be made.  Notice in my photo that the raviolis are sitting in the curry sauce.  Don't do this.  Just drizzle a tiny bit over the tops of the raviolis.  Otherwise the curry overpowers and you want to taste the squash. yum! Also, make sure to buy a high quality yellow curry paste (or make one yourself!).  I used the cheapest kind in the store (not my fault, Nick picked it out) and you can see it's very oily.  You never want an oily curry.  And lastly, I think when the curry sauce is complete, just pop it in the blender or food processor to puree.  That way, it's nice and smooth and creamy. Yum!

Butternut Squash Ravioli Yellow Curry

Serves: 6

Ingredients:

1/2 butternut squash

1 large potato

2 inch piece of ginger, pureed (I use a zester)

salt and pepper

1 can of coconut milk, divided

25 wonton wrappers

1 onion, chopped

4 cloves of garlic, minced

1 tablespoon coconut oil (can use olive instead)

2 teaspoons of high quality yellow curry paste (found in your local Asian market) 

2 tablespoons parsley

3 tablespoons roasted peanuts

Directions:

Take half your butternut squash and place it in a 9X13 inch pan filled with 2 inches of water.  Pierce with a fork and bake at 400 for about 40 minutes.  Pierce the potato with a fork a few times and bake along side the squash on the rack.  Let cool.

Scoop out the squash, and potato into a blender or food processor and add the ginger, salt and pepper to taste, and 1/2 cup of coconut milk.   Puree until smooth and creamy.  Place 1 tablespoon of mixture onto the middle of  a wonton wrapper and seal the edges, dipping your fingers in water will help.  Set aside.

Heat up the garlic and oil in a large pan and add the curry paste.  Stir in the oil until foamy.  Add the onion and let them cook until tender.  Add the rest of the can of coconut milk and let simmer for 5 minutes.  Transfer to food processor and puree until smooth and creamy.  

Bring a large pot of water to a medium boil and add the raviolis, making sure not to overcrowd the pan.  Once raviolis float to the top, they are finished.  Repeat with remaining raviolis.  

To serve, place raviolis in a dish and drizzle lightly with curry sauce.  Top with parsley and peanuts!