Butternut Squash Ravioli with Sage-Brown Butter Sauce Recipe - Allrecipes.com
Butternut Squash Ravioli with Sage-Brown Butter Sauce Recipe
  • READY IN ABOUT hrs

Butternut Squash Ravioli with Sage-Brown Butter Sauce

Recipe by  

"This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2007

I've prepared this recipe several times and it is always a hit. I've replaced the butternut squash with sweet potatoes and have also combined the two and it always turns out fantastic. I also bake the ravioli's for a few minutes before serving.

 
Most Helpful Critical Review
Apr 01, 2008

The idea of the recipe sounded wonderful. I was experimenting with making my own pasta so I only used the recipe part for the filling. I found that the squash flavor was completely overpowered by the spices added. If I ever attempt to make butternut squash ravioli again, I would significantly cut down the spices or just add brown sugar and let the squash stand on its own in the ravioli. I love butternut squash and I feel that this recipe was a waste of a very nice vegetable.

 

84 Ratings

Sep 01, 2008

I only used one wonton with a teaspoon of filling and folded into a triangle. I had a lot of filling left over that put into the freezer to make again. My Husband kept saying how gourmet this dish was.

 
Nov 12, 2008

This recipe was great! Based on other reviews I added two finely portabella mushroom caps to the squash mixture and used only one wonton wrapper per ravioli (about 1 tsp of the squash mixture). Instead of the Sage brown-butter sauce, I made my own gorgonzola cream sauce with thyme. My friend who hates squash loved this recipe! Thanks for sharing.

 
May 21, 2008

I had some Pumpkin Ravioli in the freezer so decided to use the Brown Butter sauce in this recipe. I found it to be very rich. Could only eat half the ravioli I would normally eat (but maybe thats a good thing!!!). The sage flavour didn't really come through the butter but it was nice when you got a piece of crispy cooked sage with the pasta. Would use again as a starter but not as a main course.

 
Aug 14, 2008

The filling and sauce was awesome but I actually didn't like the wontons (too thin, they fell apart, see the pic I posted) and would make my own dough for this ravioli next time.

 
May 04, 2008

My husband made these for me last night after I challanged him to make butternut squash ravioli. Since grilled cheese and burgers are more his style, I thought this turned out very well! I agree with other posters, the butternut squash taste is a bit overwhelmed by the spices but if you use a light touch I think the filling works quite well. We balanced with an a light alfredo sauce and it was yummy.

 
Feb 09, 2009

I wanted to make home-made pasta for the first time for my boyfriend over the holidays, and because he likes butternut squash soup so much I decided to try this recipe. OH MY GOSH I was not expecting it to be SO good!! I was skeptical about the sauce at first, but made it anyway to stay true to the recipe and I'm glad I did. My boyfriend loved this recipe so much that he bought me a pasta roller for Christmas so that I would make it again for him.

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 512 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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