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Squash Dessert Ravioli With Cinnamon Vanilla Sauce



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 360 degrees , 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.