Butternut Squash Fried Ravioli
Butternut Squash Fried Ravioli
Every once in awhile I like to fry something. I know “bad for you” and yes, for the most part, I agree. But just every once in a blue moon you have to indulge in the sweet, crunchy deliciousness that is fried. It truly does come down to the type of oil you use to fry your goodies in. We are using my all time fav, coconut oil! Besides, I hear all the experts say that you shouldn’t deny your cravings because if you do, you set yourself up for a downward spiral. Nobody wants that, right? Right!
If you’d like to read more about types of oils and which is best to fry in check out this article from Authority Nutrition. They do an excellent job in lining this out for you.
Today, I’m craving Butternut Squash Fried Ravioli! With a twist. These aren’t your regular ravioli’s. No sir. Sure, you could use pasta dough and they would still taste amazing however I think these little babies kick it up a notch in the crunch factor.
Sweet and luxurious butternut squash, brown sugar, and cinnamon combined with a super crunchy and a little on the healthy side grain waffle. WAFFLE? Yes, my friends, these are waffles and they are darn delicious!
Look at that! Yum, yum, yum!
Speaking of Yum, have you ever heard of a website called Yummly? I just recently found out about it and absolutely love it! When you sign up it creates your own personal, shall we say, flavor profile. Yummly asks questions regarding allergies, unique preferences, and even diets! In addition to collecting all of your favorite blog recipes you can also enter you own to save in one place. You can check out my profile and Yum any recipe directly to your own account by the buttons above.
If you have a waffle maker and love it (I do, I do!) you can make your own healthy grain waffles for this recipe. Or, you could purchase a grain waffle and make from frozen. Your choice! They are both amazingly scrumptious and you won’t be disappointed.
There is really nothing more I have to say about these other than, invite your friends over and make these Butternut Squash Fried Ravioli’s!
What are some of your favorite fried foods?
Get your fry on!
Quick note on frying: Safety first! Please use extreme caution when frying foods. This oil is very hot and could cause severe damage if not handled properly. Please keep all children and pets out of your kitchen or cooking area when frying foods. Never leave your hot oil unattended. Be sure to know how to extinguish an oil fire if one should occur. When you are done frying remove from heat and let cool completely on the back of the stove-top, out of reach, before disposing. Follow all kitchen guidelines for frying so you can fry another day!
- 10 grain waffles - homemade or frozen
- 10 oz. package of frozen butternut squash
- ¼ cup light brown sugar, firmly packed
- 1 tsp. cinnamon
- Pinch of kosher salt
- 2 cups coconut oil for frying
- 1 egg + 1 tbs water
- Your favorite marinara sauce
- Shredded Parmesan and Italian Parsley to garnish
- If using frozen waffles, defrost 10 waffles at room temperature for approximately 20 minutes. If using fresh waffles, let waffles cool at room temperature for 10 minutes.
- In a small pot add ¼" water, butternut squash and kosher salt. Simmer until warmed through. Approximately 5 minutes.
- Meanwhile, with a rolling pin, flatten all ten waffles. Cut one ravioli out of each waffle with a pairing knife or a 3" square cutter. Set aside.
- Remove squash from heat and drain. Be sure to remove as much liquid as possible.
- Return squash to pot and add cinnamon and brown sugar. Stir to combine.
- In a small 5" pot add coconut oil. Bring oil between 325 and 365 degrees. BE CAREFUL, oil is hot and will burn you crazy. Take caution.
- Crack egg in a separate bowl and add water to make egg wash.
- Top one ravioli square with 2 tsp. of Butternut Squash mixture. Brush edge of waffle with egg wash. Place additional ravioli square on top and press edges to seal. Repeat this process with remaining waffles.
- Fry one ravioli at a time until golden brown. Approximately 2 minutes on each side. Drain on paper towel.
- Plate and top with shredded Parmesan and parsley. Serve with marinara sauce.