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Ingredients
- Sauce
- 1 1/2 teaspoons olive oil
- 1 1/2 cups leeks, thinly sliced
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 can whole tomatoes, undrained and chopped (14.5 oz can)
- 1 strip orange rind (3 inch)
- 1 bay leaf
- 1 sprig fresh tarragon
- Wontons
- 1 small butternut squash (about 1 1/2 lbs)
- 1/2 cup water
- 1/2 cup ricotta cheese
- 3 tablespoons grated fresh Parmesan cheese
- 2 tablespoons dry bread crumbs
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 teaspoon water
- 1 large egg, lightly beaten
- 24 won-ton wrappers
Details
Preparation
Step 1
1. To prepare sauce, heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook 8 minutes or until tender (do not brown), stirring frequently.
2. Increase heat to medium-high. Add red pepper and next 6 ingredients (pepper through tarragon); bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leaf, and tarragon.
3. Preheat oven to 375.
4. To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water. Bake at 375 for 45 minutes, or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use.
5. Combine 1 cup pulp, ricotta, and the next 5 ingredients (through nutmeg), stirring until well combined.
6. Combine 1 tsp water and egg; stirring with a whisk.
7. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 2 teaspoons squash mixture into center of each wrapper. Brush edges of dough with egg mixture; bring two opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wrappers and squash mixture. Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture.
8. Bake at 375 for 17 minutes or until golden and crisp. Serve with the sauce.
Notes: didn't make the tomato sauce and wish I had.
Really good - next time would spray the tops of the wontons before baking instead of brushing with egg. Also wouldn't make too much ahead - didn't reheat nearly as well. Good though!
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