SAGE BUTTER SAUCE RECIPE RECIPES

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE ...

Butternut Squash Ravioli with Sage-Brown Butter Sauce ... image

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.

Provided by Lorna

Categories Butternut Squash Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
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.
Fill a deep pot with lightly salted water and bring to a boil.
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.
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.
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.

Nutrition Facts : Calories 270.7 calories, CarbohydrateContent 40.2 g, CholesterolContent 26.8 mg, FatContent 9.2 g, FiberContent 3.2 g, ProteinContent 7.9 g, SaturatedFatContent 5.4 g, SodiumContent 415.3 mg, SugarContent 2 g

BROWN BUTTER SAGE SAUCE - CIAOFLORENTINA

Brown Butter Sage Sauce - CiaoFlorentina image

Brown butter sage sauce or “ burro bruno e salvia” in Italian, ideally tossed with butternut squash ravioli or gnocchi and sprinkled with toasted bread crumbs or nuts!

Provided by Florentina

Categories Sauces

Total Time 8 minutes

Prep Time 3 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 5

Ingredients

1 stick organic salted butter
14 leaves fresh sage or to taste
freshly cracked black pepper to taste
1/2 lemon (optional)
3/4 lb butternut squash ravioli or potato gnocchi

Steps:

Cut the butter into large pieces and add it to a light colored pan over medium low flame.
As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.
The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.
The moment the foam subsides remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice if you prefer and serve it over cooked ravioli or gnocchi.
When cooking the pasta make sure to reserve a little bit of the pasta water.
Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water If needed to loosen up the sauce.
Serve with freshly cracked black pepper on top.

Nutrition Facts : Calories 203.6 kcal, ServingSize 1 serving

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