adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Butternut Squash Ravioli with Sage-Brown Butter Sauce
Butternut Squash Ravioli with Sage-Brown Butter Sauce
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Butternut squash ravioli with sage butter sauce - a delicious blend of creamy and savory flavors.
Ingredients:
  • 1 large butternut squash - halved lengthwise, peeled and seeded
  • 2 teaspoons butter
  • 0.5 teaspoon allspice
  • 0.5 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 0.5 cup Parmesan cheese
  • 50 wonton wrappers
  • 1 teaspoon egg white, lightly beaten
  • 0.25 cup unsalted butter
  • 0.25 cup chopped fresh sage leaves
  • salt and freshly ground black pepper to taste
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Place the squash halves cut side up on a baking sheet, add 1 tablespoon butter to each hollow, season with salt and pepper, and cover tightly with foil.
  • Roast the squash in a preheated oven until tender and fork-tender, for about 45 to 65 minutes.
  • Transfer the cooked squash to a bowl and mash until smooth. Combine with allspice, nutmeg, cinnamon, and Parmesan cheese until evenly mixed. Season with salt and pepper to taste.
  • Fill a deep pot with water and a pinch of salt, then bring to a boil.
  • Lay a wonton wrapper on a clean surface, brush edges with egg white, spoon 1 tablespoon of squash mixture in the center, top with another wrapper. Repeat with the rest of the wrappers and filling until all are used up.
  • Add the ravioli to the boiling water and cook until tender, for 3 to 5 minutes. Drain and keep warm while preparing the sauce.
  • In a skillet over medium heat, melt butter, stir in sage, and cook until sage is crispy but not browned. Season with salt and pepper. Serve sauce over 6 to 8 raviolis on each plate.

Similar Recipes