The sweet butternut squash and rich brown butter sage sauce in this recipe work together to make a tasty and savory ravioli dish. Great for a cozy dinner or a special event.
Ingredients: 1 butternut squash, peeled, seeded, and diced. 1 tablespoon olive oil. Salt and pepper to taste. 1 package of wonton wrappers. 1/2 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon nutmeg. 4 tablespoons unsalted butter. 8-10 fresh sage leaves.
Instructions: Preheat oven to 400F 200C. Toss diced butternut squash with olive oil, salt, and pepper. Roast in the preheated oven for 25-30 minutes or until tender. Once roasted, mash the butternut squash until smooth. Mix in ricotta cheese, Parmesan cheese, and nutmeg. Place a small amount of the butternut squash mixture onto a wonton wrapper. Moisten edges with water and top with another wrapper, sealing the edges tightly. Bring a large pot of salted water to a boil. Cook ravioli in boiling water for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside. In a separate skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and sage leaves are crispy, about 2-3 minutes. Serve ravioli drizzled with brown butter sage sauce. Garnish with additional Parmesan cheese if desired.
Lia