Butternut Squash Ravioli with Browned Butter Sage Sauce

  1. Preheat oven to 400 degrees F. Slice the butternut squash horizontally.
  2. Place on a baking sheet, drizzle with olive oil and sea salt.
  3. Roast in the oven for about 30-45 minutes, until fork tender throughout.
  4. Scoop the squash out of the skin into a large mixer bowl and combine with 1/2 stick of butter, seasoned salt and parmesan.
  5. Mix on low until combined.
  6. Set aside.
  7. Heat a sauce pan over medium heat.
  8. Add 1 stick of butter and cook, stirring, until slightly brown.
  9. Turn the heat down a little and add the sage, nutmeg, chicken broth and cornstarch mixture.
  10. Simmer for a couple of minutes, whisking, until slightly thickened.
  11. Cover, remove from heat and set aside.
  12. Using a pastry brush, carefully brush the edges of one wonton skin with water.
  13. Add about a teaspoon of the butternut squash mixture in the very center.
  14. Add another wonton skin on the top, sealing the edges.
  15. Continue with remaining ingredients, but keep them covered loosely with a paper towel until youre finished.
  16. Heat a large pot of water over high heat until boiling.
  17. Add the ravioli about 5-6 at a time.
  18. Boil for about 3-5 minutes, stirring a few times to keep them separated.
  19. You will know when theyre done they start to turn a bit translucent.
  20. Remove with a slotted spoon to a serving plate.
  21. Drizzle with the butter sage sauce and serve.

butternut, olive oil, butter, salt, parmesan cheese, nutmeg, chicken broth, cornstarch, wonton wrappers, salt

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-ravioli-with-browned-butter-sage-sauce/ (may not work)

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