Squash Dessert Ravioli With Cinnamon Vanilla Sauce

"I was looking for something new to do with squash, and spent some time looking at different ravioli recipes. I finally took a little bit of this one and a little bit of that one, and came up with this. We really enjoyed the end result. They tasted quite a bit like a small pumpkin pie."
 
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Ready In:
2hrs 40mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Mix first six ingredients together to form a soft dough.
  • Turn out to floured surface, and knead until smooth and pliable.
  • Place in bowl, cover with plastic and let rest in fridge for 30 minutes.
  • Roll out to desired thickness, cut into ravioli shapes.
  • Mix next three ingredients together.
  • Place a small amount of filling in center of half the cut out raviolis.
  • With the second half, moisten edges, lay over the top of the filling, and crimp the edges of the raviolis together.
  • Let dry for at least 10 minutes.
  • Deep fry at 360º, until golden brown, drain on paper towels and sprinkle with sugar while hot.
  • Combine sugar, cornstarch and cinnamon sticks in medium sauce pan.
  • Gradually stir in evaporated milk.
  • Cook over medium heat, stirring constantly until mixture just comes to a boil and slightly thickens.
  • Remove from heat, and remove cinnamon sticks (can leave sticks in for a few moments longer if the sauce doesn't have desired flavor).
  • Stir in vanilla.
  • Refrigerate two hours or until well chilled.
  • Serve over dessert raviolis.

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