A simple recipe for butternut squash ravioli with wonton wrappers – the perfect shortcut instead of making your own pasta. They are tender and light, perfect in a sage butter sauce.
Butternut squash ravioli with sage butter
Preparation time: fifteen Minutes
Cooking time: 45 Minutes
Total time: 1 Mr
A simple recipe for butternut squash ravioli with wonton wrappers – the perfect shortcut instead of making your own pasta.
- 1 1/4 lbs Butternut squash diced 1 inch
- 1 tablespoon oil
- 4th Cloves garlic, smashed with the side of a knife
- 1/4 Cup ricotta, I prefer Polly-o
- 1/4 Cup Pecorino Romano, plus optionally more to serve
- 1/4 teaspoon kosher and black pepper, taste good
- 1/4 teaspoon nutmeg
- 24 square wonton wrappers
- 1 big egg, beaten
- 2 tablespoon Salted butter
- 8th fresh sage leaves, divided
Preheat the oven to 400F.
Place the butternut, 4 sage leaves and garlic on a sheet pan and mix with 1 tablespoon of oil. Season to taste with 1/4 teaspoon salt and pepper.
Fry until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
Stir in the ricotta and pecorino cheese, season with nutmeg, 1/4 teaspoon salt and black pepper.
Place the wonton wrappers on a work surface, brush the edge lightly with egg detergent and put 1 tablespoon of the filling in the center.
Fold into a triangle and press the edges together. Cover with a damp cloth while you do the rest.
Chop the remaining sage leaves. Put butter and sage in a medium saucepan and melt over low heat. Keep warm on very low heat.
Bring a large saucepan of salted water to a boil. Add half of the ravioli (they are very delicate) and cook for about 2 minutes until they rise to the surface.
Remove with a slotted spoon and add to the pan with the butter. Repeat with the remaining ravioli.
Gently toss the ravioli with the butter until warm, 1 to 2 minutes.
Top with black pepper and serve with additional Pecorino Romano if you like.
(embed) https://www.youtube.com/watch?v=6ths1f6uOvo (/ embed)
Portion: 6thravioli, Calories: 355kcal, Carbohydrates: 46.5G, Protein: 11.5G, Fat: 14.5G, Saturated fatty acids: 7thG, Cholesterol: 77.5mg, Sodium: 502mg, Fiber: 4thG, Sugar: 3.5G
Blue Smart Points: 8th
Green smart points: 8th
Purple Smart Points: 8th
Keywords: Butternut Squash Ravioli, Butternut Squash Recipes, Homemade Ravioli, Wonton Wrapper Recipes