Butternut Squash Ravioli with Brown Butter Sage Sauce
45min
30min
4
520
Chef's Note
For a time-saving alternative, you can use store-bought fresh pasta sheets instead of wonton wrappers. If butternut squash isn't in season, you can substitute with canned pumpkin puree (not pumpkin pie filling) - just reduce the amount to about 1½ cups and adjust seasoning as needed. The key to perfect brown butter is to watch it carefully as it can go from perfectly nutty to burnt very quickly.
Tags
Ingredients
48 sheets wonton wrappers
1 medium (about 2 pounds) butternut squash
1 tablespoon olive oil
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
8 tablespoons unsalted butter
12 leaves fresh sage leaves
2 cloves garlic
1 large egg
1 tablespoon water
Instructions
- 1
Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place cut-side down on a baking sheet.
- 2
Roast the squash for 30-35 minutes, until fork-tender. Remove from oven and let cool until comfortable to handle.
- 3
Scoop the flesh from the squash into a medium bowl. Add 1/2 cup of ricotta cheese, 1/4 cup of grated parmesan cheese, 1/4 teaspoon of nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined and smooth.
- 4
In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash.
- 5
Lay out 24 wonton wrappers on a clean, lightly floured surface. Place about 1 tablespoon of the squash filling in the center of each wrapper.
- 6
Brush the edges of each wrapper with the egg wash, then place another wrapper on top. Press firmly around the filling to seal, ensuring no air is trapped inside. You can use a fork to crimp the edges for a decorative touch.
- 7
Bring a large pot of salted water to a gentle boil. Meanwhile, prepare the sauce.
- 8
In a large skillet over medium heat, melt 8 tablespoons of butter. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- 9
Add 12 sage leaves to the butter and continue cooking until the butter begins to brown and smells nutty, about 3-4 minutes. Be careful not to burn it. Remove from heat and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- 10
Working in batches, gently drop the ravioli into the boiling water and cook for 2-3 minutes, until they float to the surface. Remove with a slotted spoon.
- 11
Add the cooked ravioli directly to the skillet with the brown butter sauce, gently tossing to coat.
- 12
Serve immediately, garnished with additional grated parmesan cheese if desired.
Nutrition Information (per serving)
520
15g
58g
28g
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