BUTTERNUT SQUASH RAVIOLI SAUCE RECIPES

Name: Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 appetizer servings
Ingredients: 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

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTT…

Roasted Butternut Squash Ravioli with a Sage Brown Butt… 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

Ingredients

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

Ingredients

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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