So the title might be a little misleading, this dish is not holy in the religious sense but it may lead you to pray and thank God for dairy products. Why am I thanking the Big Guy above for dairy, well especially butter…and brown butter to be even more specific? Because it is sooooo good and soooo easy to make.
A few friends came over Sunday afternoon and so I decided to make a little appetizer of wonton ravioli stuffed with summer veggies and brown-butter with dill. Wonton ravioli you ask? Why not. It is made from the same flour that pasta dough is made from and the best part…it is already cut into perfect little squares.
Brown Butter – butter that has been heated until the color of the butter changes to a nutty-brown.
Summer Veggie Ravioli with Brown-Butter and Dill
For the Ravioli:
2 medium squash, grated
1 medium zucchini, grated
1/2 cup quartered cherry tomatoes (try the heirloom)
2 fresh ears of corn, shucked and corn cut off the cob
2 scallions, sliced fine
1 clove of garlic, minced
1 teaspoon fresh dill, minced
1 tablespoon fresh lemon juice
1/2 teaspoon of kosher salt
1/2 teaspoon of fresh ground pepper
1 tablespoon olive oil
1 package wonton wrappers
For Brown-Butter with Dill:
4 tablespoons butter, cut into cubes
1 teaspoon dill, minced
Kosher salt and ground pepper
Start heating olive oil in a large suate’ pan. Add corn, scallions, squash, zucchini, tomatoes and lemon. Stir to combine. Cook until soft, approximately 4-5 minutes. Add dill and then salt & pepper to taste. Put in a bowl.
Bing a large pot of salted water to a slight boil. Place two rows of wontons on a board or cool surface. Spoon 1 teaspoon of veggie mixture onto each wonton.
Using your finger wet the edges of another wonton wrapper with water. Place on the veggie laden wonton and carefully seal the edges, meanwhile making sure all the air is gently pressed out.
Place all finished ravioli on a plate an continue filling ravioli until you are out of filling or out of ravioli.
Drop 5 or 6 ravioli into the boiling, salted water. Stir slightly.
Cook until the ravioli start to float (approximately 2 minutes). Remove the ravioli with a slotted spoon or spider strainer.
Place four or five on a plate and spoon over a tablespoon of brown-butter. Enjoy.
Yes, this brown-butter is not the best for you but you are only eating 1 tablespoon of it – moderation is the key. You will be a fan once you taste it…maybe even say a little prayer. 😉