How to Make Acorn Squash Ravioli

In my last bento, I included some homemade raviolis.  To be completely honest, my mother made them for me the last time she came for a visit.  However, they are a good stash item because you can freeze them and pull them out whenever you need a quick meal, so I thought you might like to know how to make them.

The basic procedure is the same for a quick and easy ravioli.  You can make up your own fillings and cook in a variety of ways, so feel free to play and share your own ideas.

Acorn Squash Ravioli
1 pkg wanton wrappers
1 acorn squash
a few slices of black forest ham, diced fine
1 large portobello mushroom, diced fine
1 egg separated
plain breadcrumbs

Bake the acorn squash the way you like it.  I make mine with butter, salt, pepper, garlic, and cinnamon.  I make them as a side item with roast chicken and just make an extra for this project.  It helps to cool the acorn squash so that the filling is easier to handle.

Sauté the mushroom in butter.  Season with a little salt and pepper.

Mash the acorn squash interior, adding the mushroom and black forest ham.  Add the egg white and enough breadcrumbs to have a firm (not runny) filling.  The amount of breadcrumbs you use will depend on how much liquid your acorn squash contains after cooking and how much moisture is left in your mushrooms.

Mix the egg yolk with 1/2 tsp water and blend.

Take out a wanton wrapper (keep the remainder covered or they will dry out).  Paint the edges with the egg yolk.  Add a small amount of filling to the middle and fold over to create a triangle shape.  Press the edges firmly together.  Then, moisten two tips of the triangle opposite one another.  Fold together and press firmly.

Repeat until all your filling is gone.

If you get tired of making these and want to stop, the filling freezes well on its own.  You can always package it up and make more another day.

This is essentially a western version of dim sum.  You could steam it in that way, bake it either in sauce or as I did for this bento, or boil as a traditional ravioli would be.  I like these particular raviolis with a light mushroom cream sauce.


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