BUTTERNUT SQUASH RAVIOLI CREAM SAUCE RECIPES

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ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER ...



Roasted Butternut Squash Ravioli with a Sage Brown Butter ... image

Provided by Food Network

Categories     appetizer

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 appetizer servings

Number Of Ingredients 11

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
  • Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
  • Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
  • In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
  • Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER - SKINNYTASTE



Butternut Squash Ravioli with Sage Butter - Skinnytaste image

An easy butternut squash ravioli recipe made with wonton wrappers – the perfect shortcut instead of making your own pasta.

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

1 1/4 lbs butternut squash diced 1-inch
1 tbsp oil
4 cloves garlic (smashed with the side of a knife)
1/4 cup ricotta (I prefer Polly-o)
1/4 cup Pecorino Romano (plus optional more for serving)
1/4 teaspoon kosher and black pepper (to taste)
1/4 teaspoon nutmeg
24 square wonton wrappers
1 large egg (beaten)
2 tablespoons salted butter
8 fresh sage leaves (divided)

Steps:

  • Preheat the oven to 400F.
  • Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste.
  • Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
  • Mix in ricotta and pecorino, season with nutmeg, 1/4 teaspoon salt and black pepper.
  • Place the wonton wrapper on a work surface, brush the edge lightly with egg wash and add 1 tablespoon filling onto the center.
  • Fold over into a triangle and press the edges to seal. Cover with a damp cloth while you make the rest.
  • Chop remaining sage leaves. Place butter and sage in a medium saucepan and melt over low heat. Keep warm over very low heat.
  • Bring a large pot of salted water to a boil. Add half of the ravioli (they are very delicate) and cook until the rise to the surface, about 2 minutes.
  • Use a slotted spoon to remove and add to the pan with the butter. Repeat with the remaining ravioli.
  • Gently toss raviolis with the butter until warm, 1 to 2 minutes.
  • Top with black pepper and serve with additional Pecorino Romano, if desired.

Nutrition Facts : ServingSize 6 raviolis, Calories 355 kcal, CarbohydrateContent 46.5 g, ProteinContent 11.5 g, FatContent 14.5 g, SaturatedFatContent 7 g, CholesterolContent 77.5 mg, SodiumContent 502 mg, FiberContent 4 g, SugarContent 3.5 g

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