Butternut Squash Ravioli with Sage-Brown Butter Sauce

Butternut Squash Ravioli with Sage-Brown Butter Sauce

78
Lorna 1

"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 h 20 m servings 271 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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  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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Reviews

78
  1. 87 Ratings

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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 ...

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 di...

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 b...

This recipe was great! Based on other reviews I added two finely portabella mushroom caps to the squash mixture and used only one wonton wrapper per ravioli (about 1 tsp of the squash mixture). ...

I had some Pumpkin Ravioli in the freezer so decided to use the Brown Butter sauce in this recipe. I found it to be very rich. Could only eat half the ravioli I would normally eat (but maybe tha...

The filling and sauce was awesome but I actually didn't like the wontons (too thin, they fell apart, see the pic I posted) and would make my own dough for this ravioli next time.

I wanted to make home-made pasta for the first time for my boyfriend over the holidays, and because he likes butternut squash soup so much I decided to try this recipe. OH MY GOSH I was not expe...

My husband made these for me last night after I challanged him to make butternut squash ravioli. Since grilled cheese and burgers are more his style, I thought this turned out very well! I agree...

I really liked the ravioli, but next time think I will add some chopped mushrooms to the squash for a little additional texture. I used a fork to crimp the edges after sealing with egg white. Fo...