Julia Child, who is actually a distant relative of mine, is responsible for this phrase: “I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a Valentine as you can give.”
I received the best Valentine’s gift I could ask for from my sweetie. He doesn’t cook, so for Valentine’s Day this year, my sweetheart treated me to a fantastic meal at my favorite restaurant – Roy’s Ka’anapali, Maui the night before Valentine’s Day. That is love. He knows what makes me smile, and he makes it happen! He is the sweetest man ever, and I wanted to do something special for him as well. We ate so much at Roy’s that we wanted a light meal for Valentine’s Day. I decided to make very light butternut squash ravioli using won ton wrappers. The wrappers are light and they cook much faster than regular pasta. The result? He loved the meal! It was a hit. Here’s my recipe:
- 12 won ton wrappers
- 1 cup cubed butternut squash
- 1 tsp dried sage
- 1 tsp brown sugar
- 1 tbsp water
- 1 egg - whisked
- 1/4 tsp salt
- 1 lemon
- 2 tbsp butter (I used vegan butter)
- 1 tsp sugar (or to taste)
- 1 sheet waxed paper
- Puree the butternut squash, 1 tsp dried sage, 1 tsp brown sugar, 1 tbsp water, and 1/8 tsp of the salt.
- Add the puree to a small saucepan heated to medium and cook the mixture for 1 minute.
- Let the mixture cool for a few minutes. You are almost ready to make your ravioli.
- Whisk the egg in a separate bowl and set aside.
- To wrap your mixture, place a won ton wrapper on the waxed paper (to avoid sticking)
- brush a small amount of egg on the outer edges of the won ton wrapper.
- Place about a teaspoon-full of the squash mixture in the center of the won ton.
- Fold the won ton wrapper in half (to make a triangle) and press the edges together.
- Repeat 11 more times to make 11 more ravioli.
- Set a pot of water to boil on the stove. Once the water has boiled, lower 3 ravioli into the boiling water for one minute. As they cook, they should float to the top. Use a slotted spoon to remove each ravioli and transfer to a plate.
- Repeat until all 12 ravioli are cooked.
- For the sauce, heat a sauté pan to medium. Once the pan is hot, add the butter. Once it has melted, reduce the heat to low. Zest some of the lemon into the butter, and then cut the lemon in half. Squeeze half of the lemon into the butter. To sweeten the sauce, add sugar to taste.
- Cook for about 2 minutes on low.
- Pour over the ravioli on the plates.
- Enjoy your meal!