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Butternut Squash Ravioli
0 Likes
Prep Time:
1 hour
Total Time:
1 hour 30 minutes
Impress guests with homemade butternut squash ravioli in a decadent browned butter-sage sauce for six.
Ingredients:
  • 1 medium butternut squash (about 1 1/2 lb), halved, seeds removed
  • 1 tablespoon olive oil
  • 1/2 cup low-fat ricotta cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 36 wonton skins (about 3 1/2-inch square)
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup butter
  • 12 to 15 fresh sage leaves
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon salt
  • 6 tablespoons shredded Parmesan cheese
  • 6 fresh sage leaves
Instructions:
  • Preheat oven to 400°F. Arrange squash halves, cut sides up, on a baking sheet. Brush with oil. Roast for 30 minutes or until squash is very tender. Allow to cool slightly before serving.
  • Once the squash has cooled down, scoop out the pulp using a spoon and transfer it to a medium bowl. Mix in ricotta cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
  • Add 1 tablespoon of squash mixture onto the center of each wonton skin. In a small bowl, whisk together the egg and water. Brush the edges of the wonton skins with the egg mixture. Carefully fold the skins over the filling, ensuring a tight seal to remove any trapped air and forming triangles. (Note: To prevent uneven cooking, ensure there are no large air pockets trapped inside the filled wonton skins as they may rise to the surface when boiled.)
  • In a small saucepan over medium heat, melt butter for about 3 minutes. Add 12 to 15 sage leaves and cook for 3 to 4 minutes until butter turns golden and sage becomes crispy, stirring often. Introduce garlic and cook for 1 more minute until garlic is tender and butter is amber. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Keep warm before serving.
  • In a large Dutch oven, bring 4 quarts of water to a boil. Add the filled wonton skins in batches to avoid overcrowding. Boil for 3 minutes or until tender (be careful not to overcook). Remove the ravioli using a slotted spoon and place them on serving plates.
  • Evenly pour the scrumptious butter mixture over the ravioli, then generously sprinkle each serving with a tablespoon of Parmesan cheese and adorn with a fragrant sage leaf.

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