Ravioli with Roasted Squash and Sage Brown Butter
Elevate your weeknight dinner with this irresistible recipe for Ravioli with Roasted Squash and Sage Brown Butter. Featuring velvety roasted butternut squash blended with creamy ricotta and Parmesan, this homemade ravioli is wrapped in delicate wonton sheets for a quick and approachable take on fresh pasta. The dish is crowned with a luxurious sage-infused brown butter sauce, which adds a nutty depth and aromatic flair. Perfect for cozy fall evenings or special occasions, this comforting recipe is easy to prepare and ready in just over an hour. Garnish with extra Parmesan for a touch of elegance, and enjoy a meal that feels like it came from a gourmet kitchen. Ideal for fans of handmade pasta and seasonal flavors, this dish offers a delightful balance of textures and tastes that will leave everyone at the table asking for seconds.
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Recipe Information
Ingredients
- 1 medium Butternut squash
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Parmesan cheese, grated
- 1 cup Ricotta cheese
- 1 large Egg
- 36 sheets Wonton wrappers
- 6 tablespoons Unsalted butter
- 10 Fresh sage leaves
- 3 tablespoons Water
Instructions
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Roast the squash in the oven for 40-50 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
Once cool enough to handle, scoop out the roasted squash flesh into a mixing bowl. Mash it until smooth with a fork or potato masher.
Add the grated Parmesan cheese, ricotta cheese, and egg to the mashed squash. Mix well to combine and season with an additional 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Lay out the wonton wrappers on a clean surface. Place 1 teaspoon of the squash filling in the center of each wrapper.
Use a small brush or your finger to moisten the edges of the wrappers with water. Fold the wrappers into triangles or rectangles, pressing the edges firmly to seal, ensuring no air pockets remain.
Bring a large pot of salted water to a boil. While the water heats, make the brown butter sauce.
In a large skillet, melt the unsalted butter over medium heat. Once melted, add the sage leaves and cook for 2-3 minutes, or until the butter turns a golden brown color and has a nutty aroma. Remove from heat immediately to prevent burning.
Cook the prepared ravioli in the boiling water in batches to avoid overcrowding. Boil for 2-3 minutes, or until they float to the surface.
Using a slotted spoon, transfer the cooked ravioli to the skillet with the sage brown butter. Toss gently to coat.
Serve the ravioli immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 6372 mg | 277% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 2.9 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2122 mg | 163% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
