boatingjourney.com

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

This ravioli dish is rich and elegant for any dinner party. The butternut squash has a light sweetness to it and topped with the brown butter sauce this is a great comfort food dish.

CourseMain Dish
CuisineItalian

Servings	Prep Time
4people	40minutes

Cook Time

45minutes

Servings	Prep Time
4people	40minutes

Cook Time

45minutes

Ingredients

Roasted Butternet Squash

1medium butternut squash, peeled, seeded & diced into 1″ pieces
2tsp extra virgin olive oil
1tsp kosher salt & fresh ground pepper
3ea garlic cloves, peel on

Ravioli

roasted butternut squash
3ea roasted garlic cloves, peeledbe careful, as these may be very hot
1.5cups ricotta cheese
2tbsp extra virgin olive oil
1/2cup parmesan cheese, grated
1tsp crushed red pepper flakes
1/2cup toasted pine nutsreserve some to garnish raviolis when serving
2tsp kosher salt
5ea fresh sage leaves, torn
112oz package of won ton wrappers

Sage Brown Butter Sauce

Instructions

Roasted Butternut Squash

Pre-heat oven to 375º. Spread squash evenly on a foiled cooking sheet and drizzle with olive oil. Season with salt and pepper. Place 3 garlic cloves (peel on) on the same cookie sheet. Bake for about 35 minutes until tender.

Ravioli

Place roasted squash & garlic cloves with remaining filling ingredients (except won ton wrappers) in food processor and puree until smooth. You may have to do this step in two batches, depending on the size of your food processor. Line a cookie sheet with non-stick foil. Place one won ton wrapper on a non stick surface. Brush edges with water and place a heaping teaspoon of puree in the center. Take another wrapper, brush the edges with water and place carefully on top of the wrapper with the puree. Seal edges tightly using your fingers and then crimp edges with a fork.
Line a cookie sheet with non-stick foil. Place prepared raviolis and repeat until you make 16 or more raviolis. Fill a large pot with water and bring to a subtle boil. Boil raviolis for about 4-5 minutes on medium. (You want the raviolis to boil gently so they do not break open). Carefully drain by removing the individual raviolis with a strainer onto serving plates (do not dump into a colander).

Sage Brown Butter Sauce

Once raviolis begin to boil, begin making the butter sauce. Place the stick of butter in the center of a 12″ saute’ pan and melt on medium high. Once the butter starts to get frothy, stir in sage leaves (they will fry in the butter), nutmeg, salt and pepper. Continue cooking for about 1-2 minutes until it is caramel in color and nutty. Pour sauce over raviolis, sprinkle with toasted pine nuts and serve immediately.