• Cooking Time:
  • Servings: 6-8
  • Preparation Time:


OK, My back story got dumped when I got kicked off the system :( Anywho.... This was my entry for BakeSpace Challenge 9 - Squash....


  • Filling:
  • 1 1/2 cups Roasted Butternut Squash (Cook at 400 degrees for 45 minutes - Until soft)
  • 4 oz Mascarpone (Although Ricotta will work)
  • 3 TB Parmagiano-Reggiano
  • 3 TB Panko (ground fine)
  • 1/2 tsp Sage (You knew it had to be in there somewhere)
  • 1/4 tsp Ceylon Cinnamon (or 1/8 tsp Saigon - Keep it light)
  • 1/8 tsp Mace
  • 1/8 tsp Chipotle powder (Just a little heat - Cayenne would work, but it's missing the smokiness)
  • 1/4 tsp plus a pinch Salt
  • 1/4 tsp finely ground black pepper
  • 36 Wonton Wrappers
  • Walnut Garnish:
  • 1/4 cup walnuts roughly chopped
  • 1 TB Butter
  • Blue Apple Sauce:
  • 3 TB Butter
  • 1 TB Shallot; finely minced
  • 3 TB Flour
  • 1/2 tsp Dried Tarragon; Crushed
  • 1 Cup Chicken Stock
  • 1/4 cup Martinelli's Sparkling Apple Juice (You can use apple cider if you like)
  • 1/4 cup Heavy Cream
  • 3 oz Gorgonzola; crumbled


  • Filling:
  • Simply mix everything together with a fork until homogeneous .
  • I like to do this as quick as possible, so I lay out as many wonton wrappers as possible on my work surface.
  • Use a small 2 tsp scoop, and drop scoops onto the center of each wrapper.
  • Working fast, use a pastry brush to apply water to 2 of the sides.
  • Fold over and, starting with the point, begin pressing the edges together and trying to remove as much air as possible so they do not explode while cooking.
  • Lay finished raviolis on a baking sheet that has been dusted with cornstarch, to keep them from sticking together.....
  • Cover baking sheet with plastic wrap and refrigerate until water is ready.
  • Walnut Garnish:
  • While water is coming to a boil, heat butter in a small skillet just until foam subsides, add walnuts and stir to coat, cook until butter begins to brown slightly and walnuts are fragrant.
  • Drain on a paper towel.
  • Blue Apple Sauce.
  • In a small saucepan melt butter with shallots, sweating for about 2 minutes.
  • Add Flour and cook roux with shallots until light brown.
  • Add Chicken Stock and Apple juice.
  • Whisk until smooth and cook until thick and bubbly.
  • Add Heavy cream and blue cheese, stiring until melted.
  • Remove from heat and cover to keep warm, or leave over ultra-low heat so it doesn;t scorch.
  • Cook and plate
  • Cook raviolis in salted, gently boiling water until they float.
  • Move 6-8 raviolis from water to each plate with a skimmer,
  • Drizzle with blue apple sauce and sprinkle with browned butter walnuts.

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