Butternut Squash Ravioli with Sage-Brown Butter Sauce Recipe
- 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
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh sage leaves
- salt and freshly ground black pepper to taste
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 3: Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
step 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.
step 5: Fill a deep pot with lightly salted water and bring to a boil.
step 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.
step 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.
step 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.