Butternut Squash Ravioli with Sage-Brown Butter Sauce recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Ingredients

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Nutrition Info

270.7 calories
carbohydrate: 40.2 g
cholesterol: 26.8 mg
fat: 9.2 g
fiber: 3.2 g
protein: 7.9 g
saturatedFat: 5.4 g
servingSize: -
sodium: 415.3 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.

  3. Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.

  4. Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.

  5. Fill a deep pot with lightly salted water and bring to a boil.

  6. To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.

  7. Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.

  8. To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Recipe Yield

8 servings

Recipe Note

This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

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