Butternut Squash Ravioli and Greek Quinoa Salad

Here are a few recipes that I made a while back and just never got around to blogging them.  The one is a great side dish for any kind of meal and is inspired by an orzo salad that my mom makes.  It's great with grilled chicken and even better the second day when all of the flavors have had a chance to soak in! 

Greek Quinoa Salad

1 TBSP Dijon Mustard

1/4 C Olive Oil

2-3 TBSP Fresh Dill

1/2 C Diced Cucumber, diced

2 C Cooked Quinoa

1 1/2 OZ Feta

1/3 C Grape Tomatoes, halved

In blender, combine dijon mustard, olive oil and dill.  In medium bowl, combine cucumber, quinoa, feta and grape tomatoes.  Add in dressing. Season with salt and pepper to taste. Chill for minimum 2 hours before serving. 

Here's a great dish that looks like it's straight out of a fancy restaurant.  The secret ingredient? Wonton wrappers! Growing up, after my mom would make wontons (to which I never really liked) my dad would fry up the unused wrappers and then cover them in powdered sugar, or cinnamon and sugar.  Until recently, aside from wontons, salads and as a sweet treat, I never thought of all the other ways wonton wrappers could be used...until now.  Now, even without a pasta maker or the ability to make homemade pasta, you can get the homemade taste in half the time with wonton wrappers! 

Butternut Squash Ravioli with Brown Butter and Sage

1 C Mashed, cooked butternut squash

1/2 tsp salt

1/2 tsp Fresh Ground Pepper

1/4 tsp Nutmeg

1/4 tsp Allspice

1/2 tsp Cinnamon Sugar

1/2 tsp Garlic

1 egg yolk

1/2 C Mascarpone Cheese

1/3 C Grated Parmesan Cheese

1 (16 oz) Package Wonton Wrappers

2 TBSP Butter

1 Clove Garlic, unpeeled

1/4 C Fresh Sage, chopped

Grated bittersweet milk chocolate for garnish 

Combine cooked butternut squash, salt, pepper, nutmeg, cinnamon sugar, allspice, garlic, egg yolk and mascarpone cheese and parmesan cheese until well combined.  Place 1 tsp of filling into middle of wonton wrapped. Fold into triangle, use water to seal edges closed pressing together, then fold ends in to create a house-like shape.  Meanwhile, begin to boil large stockpot full of water, slightly salted, once boiling, carefully drop ravioli in, a few at a time. They are fully cooked when they float to the top. Add butter to fry pan.  Cook on low until browned and aromatic, add in the chopped sage and unpeeled garlic.  Transfer cooked ravioli to the frypan, allowing to cook in the sage and butter and become slightly crisped.  Serve topped with additional fresh sage, sauce and grated bittersweet chocolate.