Butternut Squash Ravioli with Sage-Brown Butter Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. Ingredients:
1 large butternut squash - halved lengthwise, peeled and seeded |
2 teaspoons butter |
salt and ground black pepper to taste |
1/2 teaspoon allspice |
1/2 teaspoon ground nutmeg |
2 teaspoons ground cinnamon |
1/2 cup parmesan cheese |
50 wonton wrappers |
1 teaspoon egg white, lightly beaten |
sauce |
1/4 cup unsalted butter |
1/4 cup chopped fresh sage leaves |
salt and freshly ground black pepper to taste |
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.
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