Butternut Squash Ravioli with Browned Butter Sage Sauce

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I hate that I haven’t posted in a few days… but with the holidays, the job hunt, etc., it’s been hard to find the time to sit down and post.  I am, however, glad to have the Christmas tree put away and the house looking back to normal.  Now all I have to do is hope the next 3-4 months fly by…..I’m waayyyy over this cold weather and ready for the pool and highs in the 90’s 😉  Anyway – onto the food.

Rarely is there a time that my husband actually requests I make something.  He’s not picky and typically eats whatever I decide to make.  I made this about two weeks ago (of course I didn’t take any pictures) and he said it was “one of the best things he’s ever tasted”.  So yesterday he asked me if I would make it again.  Let’s hope this time turned out as good!

Mise En Place

1 1-lb butternut squash

1 package wonton wrappers

1 1/2 stick butter, divided

1/4 cup parmesan cheese

1 tsp seasoned salt

2 tbsp fresh sage leaves, chopped

1 pinch nutmeg

1 cup chicken broth

1 tsp cornstarch whisked in 1/2 cup water

Preheat oven to 400°.  Slice the butternut squash horizontally.  Place on a baking sheet, drizzle with olive oil and sea salt.  Roast in the oven for about 30-45 minutes, until fork tender throughout.  Scoop the squash into a large bowl and combine with 1/2 stick of butter, seasoned salt and parmesan.  Mix on low until combined.

Heat a sauce pan over medium heat.  Add 1 stick of butter and cook, stirring, until slightly brown.  Turn the heat down a little and add the sage, nutmeg, chicken broth and cornstarch mixture.  Simmer for a couple of minutes, whisking, until slightly thickened.  Cover and set aside.

Using a pastry brush, carefully line the edges of one wonton skin.  Add about a teaspoon of the butternut squash mixture in the very center.  Add another wonton skin on the top, sealing the edges. 

Continue with remaining ingredients, but keep them covered loosely with a paper towel until you’re finished.  Heat a large pot of water over high heat until boiling.  Add the “ravioli” about 5-6 at a time.  Boil for about 3-5 minutes, stirring a few times to keep them separated.  You will know when they’re done – they start to turn a bit translucent.  Remove with a slotted spoon to a serving plate.  Drizzle with the butter sage sauce and serve.


Dixie Chik

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1 Comment

  • Kocinera
    January 1, 2011 at 11:58 PM

    Yum!! I love butternut squash ravioli, but have never tried making it at home. I didn’t realize that you could use wonton wrappers! This is one of my mom’s favorite dishes, so I think this may have to pay a visit to my house. 😀

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