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Butternut Squash Ravioli with Sage-Brown Butter Sauce

Butternut Squash Ravioli with Sage-Brown Butter Sauce

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Lorna

Lorna

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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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.
  9. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Clarissa
71

Clarissa

12/22/2007

I've prepared this recipe several times and it is always a hit. I've replaced the butternut squash with sweet potatoes and have also combined the two and it always turns out fantastic. I also bake the ravioli's for a few minutes before serving.

KERIS1172
53

KERIS1172

9/1/2008

I only used one wonton with a teaspoon of filling and folded into a triangle. I had a lot of filling left over that put into the freezer to make again. My Husband kept saying how gourmet this dish was.

CHAMBY06
44

CHAMBY06

4/1/2008

The idea of the recipe sounded wonderful. I was experimenting with making my own pasta so I only used the recipe part for the filling. I found that the squash flavor was completely overpowered by the spices added. If I ever attempt to make butternut squash ravioli again, I would significantly cut down the spices or just add brown sugar and let the squash stand on its own in the ravioli. I love butternut squash and I feel that this recipe was a waste of a very nice vegetable.

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