Butternut Squash Ravioli

These ravioli taste especially delicious when served with lots of parmesan cheese and a brown butter, sage, and hazelnut sauce.

Butternut Squash Ravioli
Butternut Squash Ravioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ravioli:

  • 4

    cups butternut squash, peeled & cut into 1-inch cubes

  • 2

    teaspoons brown sugar

  • 1

    cup ricotta cheese

  • 2

    tablespoons chopped fresh sage

  • 3

    tablespoons chopped fresh parsley

  • 1/4

    teaspoon cinnamon

  • 1/4

    teaspoon nutmeg

  • 1

    package wonton wrappers or 1 recipe fresh homemade pasta cut into 3x3 inch squares

  • olive oil

  • salt & pepper

  • Brown Butter Sauce:

  • 2

    sticks unsalted butter

  • 1/4

    cup coarsely ground hazelnuts

  • 1/4

    cup heavy cream

  • 8

    sage leaves, chiffonade

  • Salt and freshly ground pepper

Directions

Ravioli: Preheat oven to 350°F. Toss squash with oil, salt, pepper, and brown sugar in a roasting pan. Add ¼ cup water and cover with foil. Roast 25 to 30 minutes until very tender (will fall apart when poked with a fork). Drain squash well, return to pan, and mash with a fork. Return, uncovered, to the oven and bake for 10 minutes to dry out. Add cheese, sage, parsley, cinnamon, and nutmeg; blend well. Distribute by scant tablespoons on half of the pasta or wonton squares. Moisten edges with water, top with remaining squares, and carefully pinch pressing out all air. Cook in boiling water in batches until they float. To keep cooked ravioli from sticking, toss in olive oil. Serve with brown butter sauce and Parmesan cheese. Brown Butter Sauce: Melt butter in a medium saute pan over medium high heat. Add hazelnuts and cook until the hazelnuts are golden brown. Add the heavy cream and cook for 1 minute. Add the sage and season with salt and pepper, to taste.

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