Description
This Butternut Squash Ravioli with Sage Butter recipe offers a perfect blend of sweet roasted butternut squash, creamy ricotta, and sharp Pecorino Romano cheese enveloped in delicate wonton wrappers. Roasted to bring out its natural sweetness, the squash filling is enriched with warm nutmeg and complemented by a fragrant sage-infused butter sauce. Ideal for a comforting, elegant homemade Italian-inspired meal.
Ingredients
Scale
Filling
- 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 cheese (preferably Polly-O)
- 1/4 cup Pecorino Romano cheese, plus extra for serving
- 1/4 teaspoon kosher salt and black pepper, to taste
- 1/4 teaspoon nutmeg
Ravioli
- 24 square wonton wrappers
- 1 large egg, beaten (for egg wash)
Sage Butter Sauce
- 2 tablespoons salted butter
- 8 fresh sage leaves, divided
Instructions
- Preheat and prepare squash: Preheat the oven to 400°F (200°C). On a sheet pan, toss the diced butternut squash, 4 sage leaves, and smashed garlic cloves with 1 tablespoon of oil. Season with 1/4 teaspoon salt and black pepper to taste.
- Roast the squash: Roast the mixture in the oven for about 35 minutes or until the squash is tender when pierced with a fork.
- Mash the filling: Transfer the roasted squash, sage leaves, and garlic to a bowl and mash thoroughly with a fork until very smooth. Alternatively, use a blender to achieve a creamy texture.
- Mix in cheeses and seasoning: Stir in the ricotta and Pecorino Romano cheese. Season with nutmeg, and adjust salt and black pepper to taste.
- Assemble the ravioli: Lay one wonton wrapper flat on a work surface. Lightly brush the edges with beaten egg. Spoon about 1 tablespoon of filling in the center, then fold the wrapper into a triangle to enclose the filling, pressing the edges firmly to seal. Cover assembled ravioli with a damp cloth to prevent drying.
- Prepare sage butter: Chop the remaining 4 sage leaves. In a medium saucepan, melt the butter over low heat and add the chopped sage. Keep warm on very low heat to infuse the butter with sage flavor.
- Cook ravioli: Bring a large pot of salted water to a rolling boil. Carefully add half of the ravioli, cooking until they float to the surface, about 2 minutes. Remove with a slotted spoon and transfer to the saucepan with the sage butter. Repeat with the remaining ravioli.
- Toss and serve: Gently toss the cooked ravioli in the sage butter over low heat for 1 to 2 minutes to warm through. Serve immediately, topped with additional black pepper and extra Pecorino Romano cheese if desired.
Notes
- Ensure wonton wrappers are sealed well to prevent filling from leaking during cooking.
- Mash the roasted squash thoroughly to avoid lumps in the filling; a blender can speed up this step.
- Cook ravioli in batches to avoid overcrowding the pot and breaking them.
- Fresh sage leaves add the best flavor, but dried sage can be substituted in the butter with a smaller amount.
- Use salted butter for the sauce to enhance flavor, or unsalted butter with an added pinch of salt if preferred.
Nutrition
- Serving Size: 1 serving (approx. 6 ravioli)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 65 mg
