BUTTERNUT RAVIOLI WITH BOURBON PECAN SAUCE

Butternut Ravioli with Bourbon Pecan Sauce image

Each year our family receives 25 pounds of pecans from a friend. With that many nuts, it requires some imagination to create different recipes in order not to tire of their goodness. These tender butternut ravioli draped in a rich bourbon pecan sauce is one way I beat recipe fatigue. -Michele Claybrook-Lucas, Media, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

2 cups cubed peeled butternut squash
1 can (14-1/2 ounces) vegetable broth
1/8 teaspoon ground cloves
1 cup ricotta cheese
1/4 cup ground pecans, toasted
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
32 wonton wrappers
BOURBON PECAN SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup half-and-half cream
2/3 cup 2% milk
1/2 cup finely chopped pecans, toasted
1 tablespoon bourbon
GARNISH:
Minced fresh parsley and additional chopped pecans

Steps:

In a large saucepan, combine squash and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Drain. Mash squash with cloves. Transfer to a large bowl; cool to room temperature., In a small bowl, combine the ricotta, pecans, garlic powder, salt and pepper; add to squash mixture., Spoon 1 tablespoon squash mixture off center on a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold wonton over diagonally and seal edges of triangle with a fork. Repeat with remaining wrappers and filling. Refrigerate for 5-10 minutes., In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 1-2 minutes or until they float. Remove with a slotted spoon; keep warm. , Meanwhile, in a small skillet, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pecans and bourbon; heat through. Serve with ravioli. Sprinkle with parsley and additional pecans.

Nutrition Facts : Calories 415 calories, Fat 22g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 1071mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein.