Butternut Squash Ravioli with Sage-Brown Butter Sauce
Description
The creamy, mellow-flavored butternut squash filling of these wonton wrapper raviolis makes a wonderful contrast with the savory sage butter sauce.
Ingredients
•
1 large butternut squash - halved lengthwise, peeled and seeded
•
2 teaspoons butter
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salt and ground black pepper to taste
•
1/2 teaspoon allspice
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1/2 teaspoon ground nutmeg
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2 teaspoons ground cinnamon
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1/2 cup Parmesan cheese
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50 wonton wrappers
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1 teaspoon egg white, lightly beaten
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1/4 cup unsalted butter
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1/4 cup chopped fresh sage leaves
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salt and freshly ground black pepper to taste
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.