butternut squash ravioli with sage-brown butter sauce

butternut squash ravioli with sage-brown butter sauce
  • 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


  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.

03/29/2017
butternut squash ravioli with sage-brown butter sauce, Pasta recipe PT10M PT2H 6 435 calories

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