My family discovered butternut squash ravioli with sage browned butter during one of our "new menu nights" many years ago.  It was indeed a labor of love when you factor in the time it took to make the pasta dough.  I think it took us the whole day to make the ravioli and a few minutes to eat them!

Sometimes, there are "conveniences" that can be purchased that tastes just as good but saves a lot of time.  One of these conveniences are dumpling skin wrappers!  I use them when making dumplings, but I've also discovered that they make great ravioli wrappers that have less carb than fresh pasta dough since they are not as thick!

I don't like ravioli that have a lot of pasta and a hint of filling.  I prefer ravioli that is generous with the filling.  When I made my first ravioli with dumpling wrappers, I realized that this definitely was an option BUT you need to get the correct wrappers.

Tips for making butternut squash ravioli

Dumpling wrappers.

If you go to an Asian grocery store,  there is a wide variety of dumpling wrappers. There are square wrappers and oblong / round wrappers.  They used to make wrappers out of egg.  I have not been able to find them though.  It would be preferable if you can find wrappers made of egg, but the thickness is more important.

For ravioli, you want to find the THICKEST wrappers.  Most dumpling wrappers come fairly tightly sealed.  If you can "fan" out the stacked wrappers, you will be able to see the thickness of the wrapper.  Wonton wrappers or Hong Kong style wrappers are usually thinner than gyoza or pot sticker wrappers and should be avoided.  However, if you do use thin dumpling wrappers, just be careful when boiling the ravioli as they have a tendency to rip.

Butternut squash.

Preparing the butternut squash.

Since butternut has a smooth skin, many people, including me, have had knife accidents trying to cut a butternut squash.  Here's a safer way to cut and peel butternut squash. 

 Once your squash is in quarters, you can de-seed and cut it into cubes.

Assembling the raviolis.

Caramelizing sage leaves.

Make sure that the sage leaves are clean and dried with a paper towel.  Saute the leaves in the  butter until crisp.  Add salt, let cool on a plate until serving.

Garnish.

Garnish your raviolis with crisp sage leaves, freshly grated parmesan cheese and grated bittersweet chocolate.

Storing.

This recipe will make approximately 28 raviolis.  They can be easily frozen and used later.  Lay them on a baking tray, making sure they do not touch and place them in the freezer until frozen.  Transfer to a freezer bag for storage.

Enjoy and let me know what you think in the comment section!  By the way, this is a great way to use up leftover squash if you've had enough butternut squash soup!