Butternut Squash Ravioli with Sage-Brown Butter Sauce recipe
All Recipes 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 caloriescarbohydrate: 40.2 gcholesterol: 26.8 mgfat: 9.2 gfiber: 3.2 gprotein: 7.9 gsaturatedFat: 5.4 gservingSize: -sodium: 415.3 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Ravioli with Sage-Brown Butter Sauce
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
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.
Fill a deep pot with lightly salted water and bring to a boil.
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.
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.
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.